Roasted Vegetables Good Recipes

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Roasted Vegetables

"A casserole dish of seasonal vegetables this is so smooth to put together. It can be made an afternoon ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you may use baking potatoes if you don't have any Yukon Golds reachable."

Ingredients :

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 candy potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 pink onion, quartered
1 tablespoon chopped clean thyme
2 tablespoons chopped sparkling rosemary
1/four cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Instructions :

Prep : 15M	Cook : 12M	Ready in : 55M

Preheat oven to 475 tiers F (245 stages C).
In a huge bowl, combine the squash, pink bell peppers, sweet potato, and Yukon Gold potatoes. Separate the purple onion quarters into portions, and upload them to the combination.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with greens till they're lined. Spread evenly on a big roasting pan.
Roast for 35 to forty minutes within the preheated oven, stirring each 10 minutes, or till vegetables are cooked thru and browned.

Notes :

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