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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.