Balsamic Roasted Veggies

Ingredients

• 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(or 2 tsp dried)
  
• 2 tablespoons chopped fresh rosemary (or 2 tsp dried)
  
• 1/4 cup olive oil
•   4tablespoons balsamic vinegar
• salt and freshly ground black pepper

Directions

1. Preheat oven to 450 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Don't worry if you don't have all the vegetables to make this, I use whatever root-ish veggies I have on hand and just use the recipe for the sauce. The last time I did it I used turnups, parsnips, onion, potato, pepper, zucchini, and mushrooms. Also feel free to play with any spices you have on hand. Just make sure  you stick to the italian theme! This is a great way to get your veggies in the winter!