1 small (about 1.5 pounds) butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
6 medium red 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
Salt and freshly ground black pepper
Directions:
Preheat oven to 475°F.
In a large bowl, combine the squash, red bell peppers, sweet potato, and red potatoes. Separate the red onion quarters into pieces and add them to the mixture.
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.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes or until vegetables are cooked through and browned.
