Roasted Balsamic Winter Vegetables | Recipe Cart | Recipe Cart

Ingredients

• 2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
• 2 medium red bell peppers, seeds and membranes removed and cut into 1-inch pieces
• 1 large sweet potato, peeled and cut into 1/2-inch pieces
• 1 medium red onion, peeled and cut into 1-inch chunks
• 1/2 medium butternut squash, peeled, seeds removed and cut into 1/2-inch pieces
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons finely chopped fresh rosemary (see note for dried herbs)
• 1 teaspoon finely chopped fresh thyme (see note for dried herbs)
• 2 teaspoons coarse, kosher salt
• Pinch of black pepper