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Veggie Roast
Provided by:
Southwest Family Citrus and Spenar Family
Ingredients:
- 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 tbsp chopped fresh thyme
- 2 tbsp chopped fresh rosemary
- 1/4 cup olive oil
- 2 tbsp lemon juice
- salt and pepper freshly ground black pepper
Directions:
Preheat oven to 475 degrees. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon gold potatoes. Sperate 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.
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