Saturday, November 5, 2011
1 lb cubed butternut squash
1 lb cubed sweet potatoes (about 1 large or 2 medium)
1 lb cubed Yukon Gold potatoes
1 cup frozen pearl/petite white onions
2 tablespoons chopped fresh rosemary
1 teaspoon dried thyme (or 1 tablespoon fresh)
1/4 cup olive oil
2 tablespoons balsamic vinegar
fresh ground black pepper
Preheat oven to 475 degrees.
In a large bowl mix together squash, potatoes, and onions. Add rosemary and thyme and toss. In a bowl whisk together oil and vinegar and pour this over the vegetables, tossing to coat. Pour vegetables into a roasting pan and smooth into 1 layer. Sprinkle with kosher salt and ground pepper. Roast at 475 degrees for about 40 minutes, stirring 1 time during cooking. Season with salt and pepper again to taste before serving.