Have you ever tasted a piece of heaven in your mouth?
Yes. These will definitely be a frequent visitor at our house. And they are especially good as a side to this. And as my great Dad who more often than not makes up his own words would say…”YUMMONA!” (definition: really yummy. Pronounced like the word “Yum” in front of the word “Mona” like in “The Mona Lisa”):) .
I feel like its impossible to add too many delicious vegetable dishes into my rotation. And these Savory Balsamic Oven Roasted Vegetables have now made it to the top of the list! So colorful. So beautiful. So delicious.
And especially now that summer is here! Can it get any better than fresh vegetables roasted with thyme, rosemary, and a hint of Balsamic vinegar?
One of the best parts about these savory roasted vegetables is that you can add which ever ones you like to the mix and it still tastes fantastic! I have exchanged carrots for the sweet potatoes, and added summer squash in exchange for winter squash.
Its a beautiful side to any meal if it can make it to the table before eating it all gone! Trust me…its that kind of good. 🙂
Balsamic Oven Roasted Vegetables
*Note: The vegetables are pretty interchangeable. If you feel like a certain combination of vegetables will taste good together, they probably will!
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
4 red potatoes, cubed
1 red onion, quartered
1 teaspoon dried thyme or 1 Tablespoon fresh thyme
1/2 teaspoon dried rosemary or 1 Tablespoon fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
freshly ground black pepper
- 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 lined with tinfoil, parchment paper.
- Roast for 35 to 40 minutes (or longer) in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
recipe source: allrecipes.com