Roasted Vegetable Medley
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Recipe type: Sides/Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
This colorful side dish has a lovely blend of sweet potatoes, squash, red pepper, red onions, and Yukon Gold potatoes topped with a touch of olive oil, balsamic vinegar and herbs.
Ingredients
  • 3 Yukon Gold potatoes, cut into ½ inch cubes
  • 2 medium sweet red peppers, cut into 1 inch pieces
  • 1 small butternut squash, peeled and cut into ½ inch cubes
  • 1 medium sweet potato, cut into ½ inch cubes
  • 1 medium red onion, cut into small wedges
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp dried crushed rosemary
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
Instructions
  1. Preheat oven to 425 degrees. Line two large rimmed baking sheets with parchment paper; set aside.
  2. In a large bowl, combine the potatoes, red peppers, squash, and sweet potato. In a small bowl, whisk together the olive oil, balsamic vinegar, and seasonings. Pour over the vegetables and gently toss until vegetables are evenly coated.
  3. Spread the vegetables evenly in a single layer into the prepared pans. Bake, uncovered, for 15 minutes. Stir gently. Then sprinkle the red onion evenly over the vegetables. Continue to bake for another 20-25 minutes, or until the vegetables are all fork tender, stirring occasionally.
Notes
It is important to try to cut your vegetables to a similar size, especially the potatoes and squash, to ensure they bake evenly.
I like to add my onion mid-way through baking (as I wrote in the directions above), because I like my onions to still have a touch of crunch. You can add the onions at the beginning of the baking, but they will be softer, and some of the smaller bits of onion may begin to char slightly towards the end of baking.
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/roasted-vegetable-medley/