Ingredients
12
12 servings
- •1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes
- •3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- •2 medium red bell peppers, peeled and cut into 1/2-inch pieces
- •1 medium sweet potato, peeled and cut into 1/2-inch cubes
- •1 medium red onion - peeled, quartered, and separated into pieces
- •0.25 cup olive oil
- •2 tablespoons balsamic vinegar
- •2 tablespoons chopped fresh rosemary, or more to taste
- •1 tablespoon chopped fresh thyme, or more to taste
- •salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 475 degrees F (245 degrees C).
- Combine butternut squash, Yukon Gold potatoes, bell peppers, sweet potato, and red onion pieces in a large bowl.
- Stir olive oil, balsamic vinegar, rosemary, and thyme together in a small bowl; season with salt and pepper. Pour over vegetables and toss until well coated. Transfer vegetables to a large roasting pan and spread in an even layer.
- Roast in the preheated oven, stirring every 10 minutes, until vegetables are slightly caramelized and cooked through, 35 to 40 minutes.
Nutritional Facts
Per 12 servings
- Calories: 123
- Carbohydrate: 20g
- Fat: 5g
- Fiber: 3g
- Protein: 2g
- Sugar: 4g
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