Roasted Vegetables
Master the art of roasting vegetables for a crispy, flavorful addition to any meal. Learn the secrets to perfect roasted veggies every time.
Ingredients
- 1 small butternut squash - peeled seeded, and diced into 1/2-inch cubes
- 3 medium Yukon Gold potatoes peeled and diced into 1/2-inch cubes
- 2 vibrant red bell peppers deseeded and chopped into 1/2-inch pieces
- 1 medium sweet potato peeled and diced into 1/2-inch cubes
- 1 medium red onion - peeled quartered, and separated into layers
- 1/4 cup extra virgin olive oil
- 2 tablespoons aged balsamic vinegar
- 2 tablespoons freshly chopped rosemary
- 1 tablespoon freshly chopped thyme
- Sea salt and freshly cracked black pepper to taste
Instructions
- Preheat your oven to a scorching 475 degrees F .
- In a spacious mixing bowl, combine the butternut squash, Yukon Gold potatoes, bell peppers, sweet potato, and red onion.
- In a separate bowl, whisk together the olive oil, balsamic vinegar, rosemary, and thyme. Season this mixture with salt and pepper to your liking.
- Drizzle the seasoned oil mixture over the vegetables, ensuring they are well coated.
- Transfer these veggies to a large roasting tray, spreading them out evenly.
- Roast in your preheated oven, giving them a gentle stir every 10 minutes. Continue roasting until they are beautifully caramelized and tender, which should take about 35 to 40 minutes.