Roasted Balsamic Winter Vegetables

• 2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes ↔ Replace
• 2 medium red bell peppers, seeds and membranes removed and cut into 1-inch pieces ↔ Replace
• 1 large sweet potato, peeled and cut into 1/2-inch pieces ↔ Replace
• 1 medium red onion, peeled and cut into 1-inch chunks ↔ Replace
• 1/2 medium butternut squash, peeled, seeds removed and cut into 1/2-inch pieces ↔ Replace
• 3 tablespoons olive oil ↔ Replace
• 2 tablespoons balsamic vinegar ↔ Replace
• 2 tablespoons finely chopped fresh rosemary (see note for dried herbs) ↔ Replace
• 1 teaspoon finely chopped fresh thyme (see note for dried herbs) ↔ Replace
• 2 teaspoons coarse, kosher salt ↔ Replace
• Pinch of black pepper ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.