Fall Roasted Vegetables

Dec 2, 2020 | Recipes | 0 comments

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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