Butternut Squash Cubed 1 Small
Red Bell Pepper Seeded And Diced 2
Sweet Potato Peeled And Cubed 1
Yukon Gold Potatoes Cubed 3
Red Onion Quatered 1
Chopped Fresh Thyme 1 Tbsp
Chopped Fresh Rosemary 2 Tbsp
Salt to taste
Olive Oil 1/4 Cup
Balsamic Vinegar 2 Tbsp
Black Pepper To Taste

Prep Time : 15 minutes
Cook time : 40 minutes
Serves : 4


  • 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.