Roasted Autumn Vegetables

My mom made these while we there over New Years and they were delish.

1 sm. butternut squash, peeled and cubed

2 red bell peppers, seeded and diced

1 sweet potato, peeled and cubed

1 red onion, quartered

1 T. fresh thyme (i'm sure we used dried)

2 T. fresh rosemary

1/4 C. olive oil

2 T. balsamic vinegar

Salt and pepper to taste

In large bowl combine veggies. In small bowl combine everything else. Toss with vegetables until coated. Spread evenly on a large roasting pan. Roast at 475 for 35 to 40 minutes stirring every 10 minutes or until evenly browned and cooked through.