Roasted Vegetables recipe

It was delicious,I quite often bake vegetables in the oven with olive oil and some spices. But the addition of the balsamic vinegar was amazing and I will be adding it from now on! It's like candied veggies!!!

1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes

3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

2 medium red bell peppers, peeled and cut into 1/2-inch pieces

1 medium sweet potato, peeled and cut into 1/2-inch cubes

1 medium red onion - peeled, quartered, and separated into pieces

¼ cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons chopped fresh rosemary, or more to taste

1 tablespoon chopped fresh thyme, or more to taste

salt and freshly ground black pepper to taste

Directions

Preheat the oven to 475 degrees F (245 degrees C).

Combine butternut squash, Yukon Gold potatoes, bell peppers, sweet potato, and red onion pieces in a large bowl.

Stir olive oil, balsamic vinegar, rosemary, and thyme together in a small bowl; season with salt and pepper. Pour over vegetables and toss until well coated. Transfer vegetables to a large roasting pan and spread in an even layer.

Roast in the preheated oven, stirring every 10 minutes, until vegetables are slightly caramelized and cooked through, 35 to 40 minutes.