====== Roasted Vegetables ======
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A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand. 
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===== 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
  * ¼ cup olive oil
  * 2 tablespoons balsamic vinegar
  * salt and freshly ground black pepper 
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===== Info =====
  * **Prep:** 15 minutes
  * **Cook:** 40 minutes
  * **Serves:** 12
  * [[https://www.allrecipes.com/recipe/9377/roasted-vegetables/|Source]]


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===== Directions =====
  - Preheat oven to 475 degrees F (245 degrees C).
  - 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 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.


{{tag>bell_pepper butternut_squash potato red_onion thyme rosemary olive_oil balsamic_vinegar}}
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