Roasted Vegetables

This is a great roasted vegetable recipe. The great thing is that you can switch out any of these vegetables for vegetables you like. You could use red potatoes, carrots, parsnips, etc. Of course you'll want to use longer cooking vegetables like root vegetables and squashes. Just make sure your mixture of vegetables equal 3 lbs. The seasoning is awesome. If you can find fresh thyme (which I can't seem to do) it would be even better, but the seasoning mixture, as is, is great too. My husband especially loved these veggies and wants me to make this recipe often.

Roasted Vegetables

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
kosher salt
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.