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Roasted Balsamic Winter Vegetables

Name: Roasted Balsamic Winter Vegetables
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: 2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes; 2 medium red bell peppers, seeds and membranes removed and cut into 1-inch pieces; 1 large sweet potato, peeled and cut into 1/2-inch pieces; 1 medium red onion, peeled and cut into 1-inch chunks; 1/2 medium butternut squash, peeled, seeds removed and cut into 1/2-inch pieces; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons finely chopped fresh rosemary (see note for dried herbs); 1 teaspoon finely chopped fresh thyme (see note for dried herbs); 2 teaspoons coarse, kosher salt; Pinch of black pepper

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(16)

www.melskitchencafe.com

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Prep Time: 25 minutes

Cook Time: 40 minutes

Total: 65 minutes

Servings: 6

Ingredients

Remove All · Remove Spices · Remove Staples

2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes2 medium red bell peppers, seeds and membranes removed and cut into 1-inch pieces1 large sweet potato, peeled and cut into 1/2-inch pieces1 medium red onion, peeled and cut into 1-inch chunks1/2 medium butternut squash, peeled, seeds removed and cut into 1/2-inch pieces3 tablespoons olive oil2 tablespoons balsamic vinegar2 tablespoons finely chopped fresh rosemary (see note for dried herbs)1 teaspoon finely chopped fresh thyme (see note for dried herbs)2 teaspoons coarse, kosher saltPinch of black pepper

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Instructions

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Step 1

Preheat the oven to 450 degrees F.

Step 2

Scatter the vegetables evenly on a half sheet pan. They should fill the pan in a single layer.

Step 3

In a small bowl, whisk together all the ingredients for the dressing. Drizzle the dressing over the vegetables and toss to coat evenly.

Step 4

Spread the vegetables into an even layer and bake for 35 to 40 minutes until tender and golden.

Step 5

Season to taste with additional salt and pepper, if needed. Serve warm.

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