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Roasted Vegetables |
"A casserole dish of seasonal vegetables that is so easy to put together. It may be made a day beforehand - simply reheat earlier than serving. Lemon juice may be substituted for balsamic vinegar, and you could use baking potatoes if you haven't any Yukon Golds on hand."
Ingredients :
- 1 small butternut squash, cubed
- 2 crimson bell peppers, seeded and diced
- 1 sweet potato, peeled and cubed
- 3 Yukon Gold potatoes, cubed
- 1 crimson onion, quartered
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped clean rosemary
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- salt and freshly ground black pepper
Instructions :
Prep : 15M | Cook : 12M | Ready in : 55M |
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- Preheat oven to 475 stages F (245 levels C).
- In a huge bowl, combine the squash, purple bell peppers, candy potato, and Yukon Gold potatoes. Separate the crimson onion quarters into pieces, and add them to the mixture.
- In a small bowl, stir collectively thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with veggies till they may be coated. Spread calmly on a huge roasting pan.
- Roast for 35 to forty mins within the preheated oven, stirring each 10 mins, or till veggies are cooked thru and browned.
Notes :
- Upgrade your slicing boards the usage of our manual to the first-class slicing forums available on the market, then use them to prepare our favorite recipes.
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