Roasted Balsamic Winter Vegetables

Ingredients

The vegetables

• 2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
• 2 medium red bell peppers, seeds and membranes removed and cut into 1-inch pieces
• 1 large sweet potato, peeled and cut into ½-inch pieces
• 1 medium red onion, peeled and cut into 1-inch chunks
• ½ medium butternut squash, peeled, seeds removed and cut into ½-inch pieces

The dressing

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons finely chopped fresh rosemary
• 1 teaspoon finely chopped fresh thyme
• 2 teaspoons coarse kosher salt
• a pinch black pepper

Instructions

Nutrition Facts (estimated)