Ingredients
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
1
Preheat the oven to 475 degrees F (245 degrees C).
2
Combine butternut squash, Yukon Gold potatoes, bell peppers, sweet potato, and red onion pieces in a large bowl.
3
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.
4
Roast in the preheated oven, stirring every 10 minutes, until vegetables are slightly caramelized and cooked through, 35 to 40 minutes.