Roasted Vegetables Best Dishes

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Roasted Vegetables

"A casserole dish of seasonal greens this is so clean to prepare. It may be made a day beforehand - just reheat before serving. Lemon juice may be substituted for balsamic vinegar, and you may use baking potatoes if you don't have any Yukon Golds reachable."

Ingredients :

1 small butternut squash, cubed
2 crimson bell peppers, seeded and diced
1 candy potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped sparkling thyme
2 tablespoons chopped clean rosemary
1/four cup olive oil
2 tablespoons balsamic vinegar
salt and freshly floor black pepper

Instructions :

Prep : 15M	Cook : 12M	Ready in : 55M

Preheat oven to 475 tiers F (245 ranges C).
In a massive bowl, integrate the squash, red bell peppers, candy potato, and Yukon Gold potatoes. Separate the crimson onion quarters into portions, and upload them to the combination.
In a small bowl, stir collectively thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with greens until they are coated. Spread calmly on a big roasting pan.
Roast for 35 to 40 minutes inside the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Notes :

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