Roasted Vegetables Best Dishes

Sunday, September 15, 2013

Roasted Vegetables

"A casserole dish of seasonal veggies that is so smooth to put together. It can be made a day beforehand - just reheat earlier than serving. Lemon juice may be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds reachable."

Ingredients :

1 small butternut squash, cubed
2 purple bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 purple onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Instructions :

Prep : 15M	Cook : 12M	Ready in : 55M

Preheat oven to 475 levels F (245 degrees C).
In a massive bowl, combine the squash, red bell peppers, candy potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and upload them to the combination.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with veggies till they're covered. Spread evenly on a huge roasting pan.
Roast for 35 to forty minutes inside the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

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