Roasted Vegetables

Directions

1. Gather all ingredients. 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.
4. Pour over vegetables and toss until well coated.
5. Transfer vegetables to a large roasting pan and spread in an even layer.
6. Roast in the preheated oven, stirring every 10 minutes, until vegetables are slightly caramelized and cooked through, 35 to 40 minutes.
7. Serve and enjoy!