2 red bell peppers, seeded and diced
2 cups carrots, peeled and cut into thirds
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 large red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
i tsp minced garlic
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
1.Preheat oven to 475 degrees F (245 degrees C).
2.In a large bowl, combine the squash, red bell peppers, sweet potato, carrots 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, minced garlic, 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.
OR
1 1/2 pounds new potatoes, quartered
1/2 cup baby carrots
1 small onion, cut into wedges
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon dried oregano
salt and pepper to taste
2 cups cauliflower cut into florets
Directions
1.Preheat oven to 450 degrees F (230 degrees C).
2.Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables.
3.Bake for 30- 40 minutes or until the vegetables and tender and brown on the edges. Serve hot.
