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Friday, July 28, 2017

Roasted Vegetables

Roasted Vegetables

Roasted Vegetables Recipe

Ingredients of Roasted Vegetables

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

Instructions on how to prepare Roasted Vegetables

1. Preheat oven to 475 degrees F (245 degrees C).

2. 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.

3. 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.

4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

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