With Thanksgiving just a few days away, this recipe would make a healthier side dish. The original recipe I found online excluded Brussels sprouts... but, with the sprouts being in season, I saw no reason not to add them.
Coating the vegetables.
Ready to be popped in the oven.
Final results after 45 minutes.
Balsamic Roasted Vegetables
1 small Butternut squash, peeled, seeded & cubed
2 Red Bell Peppers
1 Sweet Potato, peeled & cubed
3 Yukon Gold Potatoes, cubed
1 Red Onion, guarted
1 Tablespoon chopped fresh Thyme
2 Tablespoons chopped fresh Rosemary
1/4 Cup Olive Oil
1 1/2 Cups Brussels Sprouts, halved
3 Tablespoons Balsamic Vinegar
Salt & Pepper to taste
1. Preheat oven to 475 F.
2 In a large bowl, combine squash, bell pepper, sweet potato, Brussels sprouts and gold potatoes. Separate the red onion quarters into pieces and add to the mixture.
3. In a small bowl, stir thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with the vegetables until they are well coated. Spread evenly on a large roasting pan.
4. Roast for 40-45 minutes in the prepared oven, stirring every 10-15 minutes.