Holiday Roasted Veggies Recipe | Foodie Fridays

Holiday Roasted Veggies Recipe | Foodie Fridays

Last week, we made roasted veggies from a recipe my friend, Kym, gave me.  It was a simple enough recipe and a crowd pleaser, so I decided to share it. It’s probably a little late for any holiday cooking, but you can keep it in mind for the holidays next year!  I’m definitely cooking them for Thanksgiving & Christmas next year. If you guys try it, please let me know how you like it! ;)

Ingredients:

  • 1 small butternut squash, peeled and cubed
  • 2 red bell peppers, seeded and diced
  • 1 sweet potato, peeled and cubed
  • 3 Yukon Gold potatoes, cubed
  • 1 red onion, quartered and separated into pieces
  • 1 Tablespoon fresh thyme, chopped
  • 2 Tablespoons fresh rosemary, chopped
  • 1/4 cup olive oil
  • 2 Tablespoons balsamic vinegar
  • Salt and Pepper

Directions:

  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, and red onion.
  3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.
  4. Toss with the vegetables until they are evenly coated.
  5. Spread evenly in a large roasting pan
  6. Roast veggies for 35-40 minutes or until cooked through and browned, stirring every 10 mins.

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