Roasted Vegetables

Mmmm roasted vegetables! Feel free to swap out the vegetables that I used for any other vegetable. I know there are some of you that are VERY picky about your veggies. No matter what vegetables you choose, stick with the same roasting process. The trick is to chop up the vegetables all about the same size, that way it will cook at roughly the same time. If you've never had roasted veggies of any kind, you've been living under a rock.  Make this recipe and join the rest of the world! (You will know when they are done when you can put a fork through the potato) Enjoy!

Ingredients:

1 small      Butternut Squash, cubed
1              Red Bell Pepper, diced
1              Red Onion, quartered
1 Tbs       Thyme
2 Tbs       Rosemary
1/4 cup    Olive Oil
2 Tbs       Balsamic Vinegar
3              Potatoes, cubed (I like the little red potatoes)
1              Sweet Potato, peeled & cubed
Salt & Pepper

Procedure:

• Chop, Chop, Chop all the vegetables.
• Preheat oven to 475 degrees
• In a large bowl, combine the squash, red pepper, sweet potato, and regular potato.
• Separate the red onion quarters into pieces and add them to the mixture.
• In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt & pepper. 
• Toss with veggies until they are coated. 
• Spread evenly on a large roasting pan.
• Roast for 35-40 minutes, stirring every 10 minutes, or until veggies are cooked through and browned. 

Uncooked veggies:

Cooked veggies: