1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 Red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoon chopped fresh rosemary
1/4 C olive oil
2 tablespoon balsamic vinegar
salt and pepper to taste
Preheat oven to 475 degrees
In a large bowel, combine veggies. Add oil and spices and toss until coated. Spread evenly on a large roasting pan.
Roast for 35-40 minutes in the oven stirring every 10 minutes or until veggies are cooked through and browned.
***I got this recipe on allrecipes.com but didn't really follow it :). I used garlic powder, dehydrated onions, salt, pepper and Parmesan cheese as my toppings with olive oil. I also added mushrooms, a green squash that I had and green peppers. It was very delicious and the kids even asked for more!