These veggies are so tasty and definitely a keeper! However, they are tedious to make with having to chop all the veggies. And squash is not easy to cut! It all paid off in the end when I tasted these delicious veggies. I could see making these in the summer to go with brats and burgers from the grill. The original recipe came from allrecipes.com. I altered it a little though and used suggestions from people who had reviewed this recipe.
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes ( I used russet potatoes)
1 red onion, quartered
1 tsp chopped thyme or 1TBSP fresh chopped thyme
2 tsp chopped Rosemary or 2 TBSP chopped fresh rosemary
1/4 cup olive oil
2 TBSP lemon juice OR balsamic vinegar. (I used lemon juice because I had it on hand.)
salt and pepper
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 at 475 degrees, stirring every 10 minutes, or until vegetables are cooked through and browned.