herb-roasted veggies
No Image
Squash, potatoes, sweet potatoes, and peppers in a herb sauce, roasted to perfection...yum! Great w/ roasted chicken.
yield
12 serving(s)
prep time
15 Min
cook time
40 Min
method
Bake
Ingredients For herb-roasted veggies
-
1 mdbutternut squash, peeled and cubed
-
2 lgred bell peppers, cubed
-
1 lgsweet potatoes, scrubbed clean and cubed, peel if you want to
-
3yukon gold poataoes, cubed
-
1red onion, quartered
-
1 Tbspchopped fresh thyme
-
2 Tbspchopped fresh rosemary
-
1/4 colive oil, extra virgin
-
2 Tbspbalsamic vinegar
-
salt and pepper to taste
How To Make herb-roasted veggies
-
1Heat oven to 475. In lg bowl, combine squash, red peppers, sweet potato, and yukon potatoes. Separate the onions into single pieces and add to the bowl.
-
2In small bowl, whisk together thyme, rosemary, oil, vinegar, salt and pepper. Toss w/ veggies to coat.
-
3Spread out evenly on a baking sheet. Roast 40 mins, stirring every 10 mins until browned.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Herb-roasted veggies:
ADVERTISEMENT