Roasted Vegetables

  • Cook Method: Oven
  • Dish Type: Main
  • Temp: 475
  • Prep Time: 15 minute(s)
  • Cook Time: 40 minute(s)
  • Servings: 12
  • Tags: thanksgiving

Ingredients

1 small Butternut squash , cubed
2 medium Bell pepper (red) , diced
1 large Sweet potato , peeled and cubed
3 medium Gold potatoes , cubed (can sub red potatoes)
1 medium Onion (red) , quartered
1 1/2 cup Brussels sprouts , halved
3 medium Carrots , 1 inch thick circles
3 medium Parsnips , 1 inch thick circles
4 sticks Asparagus , cut in 2 inch pieces
2 tbsp Balsamic vinegar
1/4 cup Olive oil
1 tbsp Oregano , dried
1/2 tsp Rosemary , dried
3/4 tsp Thyme , dried
1 tsp Basil , dried
Salt and pepper , to taste

Directions

  1. Preheat oven to 475 degrees F (245 degrees C).

  2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.

  3. Separate the red onion quarters into pieces, and add them to the mixture.

  4. 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.

  5. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.


Notes