Roasted Vegetables

This recipe is great for the winter when you're looking for a warm, healthy side dish to accompany a roast or other meat. It's quick and easy and has both your starch and vegetables combined. Can be made a day ahead of time too - just reheat before serving!

Preparation Time: 15 minutes to cut the vegetables

Ingredients:
1 small butternut squash, cubed

1 sweet potato, peeled and cubed

3 Yukon Gold potatoes, cubed

5 carrots, cut in 2-inch lengths

2 red bell peppers, seeded and diced into large pieces

1 red onion, quartered

1 pint grape/cherry tomatoes

1 tbsp chopped fresh thyme (cut in 1/2 for dried)

2 tbsp chopped fresh rosemary (cut in 1/2 for dried)

1/4 cup olive oil

2 tbsp balsamic vinegar

salt and freshly ground black pepper

Directions:
1. Preheat oven to 475 degrees.

2. In a large bowl, combine the squash, sweet potato, Yukon Gold potatoes, carrots and red bell peppers. Separate the red onion quarters into pieces, and add them to the mixture.

3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

4. Roast for 30 minutes in the preheated oven, stirring gently every 10 minutes.

5. Add the grape tomatoes to the pan, stirring gently as not to break them. Cook for another 10 to 15 minutes, or until vegetables are cooked through and browned.

*Cooking times may vary. If you think the vegetables will burn if they're in for the full 45 minutes, cut the cooking time down and add the tomatoes sooner. Also great without the thyme and rosemary!

Source: My revised version from allrecipes.com
Servings: 12