"Lord, grant that I may always desire more than I can accomplish."

-Michelangelo Buonarroti

Saturday, January 15, 2011


Roasted Vegetables 
These roasted veggies look and taste amazing! John and I have eaten them plain but they could also be paired with grilled chicken or a salad. The recipe below is for twelve, you'd probably want to cut it in half to serve four, as a main dish. Also, it's so versatile that you can practically add any other type of vegetable you'd like or substitute. Enjoy!

  • 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
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup olive oil
  • 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, 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.

1 comment:

  1. I love roasted veggies ! I wish sweet potatoes were more common here. I miss eating them so much and this dish looks delicious !