Preparation Time

1 hour (20 minutes prep, 40 minutes to bake)

Ingredients

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

Directions

• Preheat oven to 475 degrees.
• In a large bowl, combine the squash, red bell pepper, sweet potato, and Yukon Gold potatoes. Separate the red onion into 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 on a roasting pan.
• Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.