Roasted Veggies and Butternut Squash

One of my favorite side dishes to make for Thanksgiving is roasted veggies. This dish is so simple to make and it can be prepared in advance.

shopping list:
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 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 pinch salt and freshly ground black pepper
Roasting pan

preheat: 475 degrees

combine: In a large bowl, combine the veggies

combine: In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.
toss: Toss the oil mixture with veggies. Spread evenly on a large roasting pan.

roast: Roast for 35 to 40 minutes, stirring every 10 minutes, or until vegetables are cooked through.

make ahead: This can be prepared earlier in the day and reheated just prior to meal time.

serves: 8 prep: 20 min cook: 40 min