Wednesday, March 9, 2011

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.


jamie k said...

this sounds delish! i hope i get some of this stuff in my bountiful basket this week.

Kim said...

thats why we had it. . .my mom gets this box full of different kinds of veggies, i wish they did it around here:)