Roasted Vegetables Recipe

Ingredients

3 Red onions, quartered

3 Yukon gold potatoes, cubed

1 butternut squash, cubed

1 sweet potato, peeled and cubed

2 red bell peppers, seeded and diced

1 tablespoon chopped fresh thyme

2 tablespoons chopped fresh rosemary

1/4 cup olive oil

2 tablespoons balsamic vinegar

Prep 15 m Cook 40 m Ready In 55 m Preheat oven to 475 degrees F (245 degrees C).

In a large bowl, combine the vegetables. In a small bowl, combine the other ingredients.