3/8 small butternut squash, cubed
7/8 red bell peppers, seeded and diced
3/8 sweet potato, peeled and cubed
1-1/4 Yukon Gold potatoes, cubed
3/8 red onion, quartered
1-1/4 teaspoons chopped fresh thyme
2-1/2 teaspoons chopped fresh rosemary
1 tablespoon and 2 teaspoons olive oil
2-1/2 teaspoons balsamic vinegar
salt and freshly ground black pepper
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 12 servings.
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. 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, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.