Prep Time: 15 Minutes
Cook Time: 40 Minutes
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
1 red onion, quartered 1 tablespoon chopped fresh thyme
1 head of broccoli
1 head of cauliflower
2 tablespoons chopped fresh rosemary
1/4 cup canola oil
two dashes of balsamic vinegar
salt and freshly ground black pepper
Preheat oven to 425 degrees .
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.
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.
Roast for 35 to 45 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
NOTE: The oven is the same temp as Kale Chips and Sweet potato Fries so why not make those at the same time?