I made this as a side dish for dinner last night, and it turned out great. I didn't have all the vegetables listed on hand, so substituted some with others, and it was still delicous. I don't think there's any normal combination of vegetables that wouldn't work!
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red 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
Preahet oven to 475 degrees.
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters inot pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly in a large roasting pan.
Roast for 35-40 minutes in the oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
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