Harvest Roasted Vegetables

• Vegan
• Gluten free

• Produce

  • 1 Butternut squash, small
  • 2 Carrots, large
  • 1 Onion, medium
  • 2 Parsnips
  • 2 tbsp Rosemary, Fresh
  • 1 Sweet potato
  • 1 tbsp Thyme, fresh
  • 3 Yukon gold potatoes

• Condiments

  • 2 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on redandhoney.com

Description

Ingredients

• 1 small butternut squash, cubed
• 1 sweet potato, peeled and cubed
• 3 Yukon Gold potatoes, cubed
• 2 large carrots, sliced
• 2 parsnips, sliced
• 1 medium onion, quartered
• 1 tbsp chopped fresh thyme
• 2 tbsp chopped fresh rosemary
• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• salt and pepper to taste

Directions

• Preheat oven to 475F.
• In a large bowl combine all of the veggies, chopped.
• In a separate bowl, combine the herbs, oil, vinegar, salt and pepper.
• Add the oil mixture to the veggies and toss until evenly coated.
• Spread the veggies evenly on a large roasting pan and roast for 35-40 minutes.
• Stir every 10 minutes or so until vegetables are cooked through and have a nice golden brown color.
• Serve warm with a nice pot roast or roasted chicken...YUM!