Roasted Balsamic Winter Vegetables | Recipe Cart

Name: Roasted Balsamic Winter Vegetables | 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

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Roast winter veggies with balsamic and herbs for a flavorful, healthy side. Perfect in 65 minutes. Try it now!

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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