Ingredients
3 medium Yukon Gold potatoes, cut into small wedges2 medium sweet red peppers, cut into 1-inch pieces1 small butternut squash, peeled and cubed1 medium sweet potato, peeled and cubed1 medium red onion, cut into wedges3 tablespoons olive oil2 tablespoons balsamic vinegar2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1 teaspoon salt1/2 teaspoon pepper
Preparation
Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat.
Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.
