1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold Potatoes, cubed
1 red onion, quartered
1 tsp dried thyme
2 tsp dried rosemary
1/4 cup olive oil
2 tbsp balsamic vinegar (or lemon juice)
Salt and pepper to taste
1. Preheat oven to 475 degrees. In large bowl, combine squash, peppers, and potatoes. Separate onion into pieces and add to mixture.
2. In small measuring cup, stir together thyme, rosemary, oil, vinegar, salt and pepper. Toss with vegetable mix until evenly coated. Spread evenly on a large roasting pan.
3. Roast for 45 minutes in the oven, stirring every 15 minutes, or until vegetables are cooked through and browned.