Roasted Vegetables
1 small butternut squash, cube
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 yukon gold ptoatoes, peeled and cubed
1 small red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and pepper
1. preheat oven to 475 degrees
2. combine squash, peppers, potatoes, onion
3. in seperate bowl, combine herbs, vinegar, oil and spices
4. toss veggies in oil mixture to coat, spread on roasting pan
5. roast veggies 35 to 40 minunte, stirring every 10 minutes, unitl browned and cooked through
