
Fall Roasted Vegetables
Bright colored and full of flavor. Perfect compliment to grilled chicken or steak.

Ingredients
- 1 Small Squash, Cubed
- 2 Red Bell Peppers, Seeded And Diced
- 1 Sweet Potato, Peeled And Cubed
- 3 Yukon Gold Potatoes, Cubed
- 1 Red Onion, Quartered
- 2 Tablespoons Chopped Fresh Rosemary
- 1/4 Cup Olive Oil
- 2 Tablespoons Balsamic Vinegar Glaze
- Salt and Ground Black Pepper
INSTRUCTIONS
Preheat oven to 400 ° F.
In a large bowl, combine the sweet potato, and Yukon Gold potatoes.
In a separate bowl combine the red bell peppers,red onion and yellow squash.
In a small bowl, stir together rosemary, olive oil, Balsamic glaze, salt, and pepper. Evenly distrubute over potatoes and vegetables.
Spread potatoes evenly on a large roasting pan. Roast for 25 minutes stirring halfway. Add veggtables, mix and cook another 20 minutes, or until potatoes are cooked through and browned.
Recipe by Danielle Farris
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