Roasted Balsamic Winter Vegetables

For 6 servings, Roasted Balsamic Winter Vegetables keeps the list centered on Yukon gold potatoes, red bell peppers and sweet potato. Set aside about 65 minutes.

• Yield 6 servings
• Ready in 65 minutes
• Prep 25 minutes
• Cook 40 minutes

Ingredients

Vegetables

• 2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
• 2 medium red bell peppers, seeds and membranes removed and cut into 1-inch pieces
• 1 large sweet potato, peeled and cut into 1/2-inch pieces
• 1 medium red onion, peeled and cut into 1-inch chunks
• ½ medium butternut squash, peeled, seeds removed and cut into 1/2-inch pieces

Dressing

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons finely chopped fresh rosemary ( for dried herbs)
• 1 teaspoon finely chopped fresh thyme ( for dried herbs)
• 2 teaspoons coarse, kosher salt
• Pinch of black pepper

Instructions

1. Preheat the oven to 450 degrees F.
2. Scatter the vegetables evenly on a half sheet pan. They should fill the pan in a single layer.
3. In a small bowl, whisk together all the ingredients for the dressing. Drizzle the dressing over the vegetables and toss to coat evenly.
4. Spread the vegetables into an even layer and bake for 35 to 40 minutes until tender and golden.
5. Season to taste with additional salt and pepper, if needed. Serve warm.

Give it a minute off the heat, then serve it while it is still hot.