Roasted Vegetables

Roasted Veggies are always a great dish that can even be made the day before and reheated prior to serving.  You can mix and match vegetables, but be sure to use ones with similar cooking times or else put the longer-cooking veggies (potatoes, butternut squash, onion) in the oven first and add slower-cooking ones (summer squash) later.

12 Servings.

Ingredients:

Some ideas to mix and match, use about 8-10 cups total:

butternut and/or other winter squash, cubed

red bell pepper, seeded and cut into bite-sized pieces

baking potato and/or sweet potato, peeled and cubed

carrot and/or parsnip, peeled and cut into wide slices

red, brown or sweet onion, quartered and separated

1 tablespoon chopped fresh thyme

2 tablespoons chopped fresh rosemary

1 tablespoon chopped garlic

1/4 cup olive oil

2 tablespoons balsamic vinegar or lemon juice

salt and freshly ground black pepper


Preparation:

Preheat oven to 475 degrees.  In a large bowl, combine the veggies. Add the thyme, rosemary, garlic, olive oil, vinegar/lemon juice, salt, and pepper. Toss until vegetables are coated. Spread evenly on a large roasting pan.  Roast for 35 to 40 minutes, stirring occasionally, or until vegetables are cooked through and browned.