Thursday, March 15, 2012

Roasted Vegetables

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  I altered it a little though and used suggestions from people who had reviewed this recipe.

Roasted Vegetables

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.               

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