Roasted Vegetables

Roasted vegetables go well with any meal, whether it’s just family at the table or you’re expecting company. Aside from prep time, this recipe is super easy and can even be made ahead and reheated before serving. Colorful, tasty, and full of flavor, these caramelized roasted veggies deserve a place on your plate.

These roasted vegetables are easy, delicious, and pair perfectly with just about anything. Seasoned butternut squash, potatoes, bell peppers, sweet potatoes, and onions are roasted to crispy perfection in this roasted vegetable recipe — you’ll want to make it again and again. As the weather changes, use this recipe as a base and swap in your favorite seasonal veg.

Ingredients

Original recipe (1X) yields 12 servings

• 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