Name: Roasted Vegetables
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes; 3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes; 2 medium red bell peppers, peeled and cut into 1/2-inch pieces; 1 medium sweet potato, peeled and cut into 1/2-inch cubes; 1 medium red onion - peeled, quartered, and separated into pieces; 0.25 cup olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons chopped fresh rosemary, or more to taste; 1 tablespoon chopped fresh thyme, or more to taste; salt and freshly ground black pepper to taste

Prep Time:

25 mins

Cook Time:

35 mins

Total Time:

1 hrs

Servings:

12

Jump to Nutrition Facts

These roasted vegetables are easy, delicious, and pair perfectly with just about anything. Seasoned butternut squash, potatoes, bell peppers, sweet potatoes, and onions are roasted to crispy perfection in this roasted vegetable recipe — you'll want to make it again and again.

roasted potatoes, carrots, and bell peppers on a white ceramic serving dish — Sayeh Sadegh

How to Roast Vegetables

You'll find the step-by-step recipe below, but here's a brief overview of what you can expect when you make these roasted vegetables:

Combine the vegetables in a bowl. Toss with the oil, balsamic vinegar, herbs, salt, and pepper. Roast in a preheated oven, stirring often, until the vegetables are slightly caramelized.

Tip: Cut all the vegetables to roughly the same size so they cook evenly. To save time, look for pre-cut butternut squash in your grocery store and cut it down further if the pieces are too large.

Roasted Vegetables Seasoning

These roasted vegetables are flavored with an irresistible combination of balsamic vinegar, fresh rosemary, fresh thyme, salt, and black pepper.

How Long to Roast Vegetables

These vegetables should be perfectly caramelized after 35 to 40 minutes in an oven preheated to 475 degrees F. For crispier veggies, leave them in for a bit longer.

close up of cubes of roasted butternut squash, potatoes, bell peppers, sweet potatoes, and onions — Seth Anderson

How to Serve Roasted Vegetables

These roasted vegetables are incredibly versatile. They make the perfect side for all sorts of entrées! Try pairing them with one of these top-rated main dishes:

· Simple Baked Chicken Breasts
· Grilled Salmon
· Easy Baked Pork Chops

You can also serve the veggies with hummus, use them as a topping on sandwiches or pizza, or toss them with your favorite salads.

Allrecipes Community Tips and Praise

"I cannot say enough good things about this recipe," raves Laura. "Made it 3 times and always comes out PERFECT! Good with any vegetables. I've tried it with eggplant and acorn squash as well."

"It was delicious," according to Anne Airdrie Zwarycz. "I quite often bake vegetables in the oven with olive oil and some spices. But the addition of the balsamic vinegar was amazing and I will be adding it from now on! It's like candied veggies!!!"

"Loved this dish," says Ms. Kim. "I added lots of spices (basil, crushed red pepper, thyme, oregano, seasoned salt...). Just about anything works. The aroma made everyone in the house hungry!"

Editorial contributions by Corey Williams

Ingredients

1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes
3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
2 medium red bell peppers, peeled and cut into 1/2-inch pieces
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 medium red onion - peeled, quartered, and separated into pieces
¼ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh rosemary, or more to taste
1 tablespoon chopped fresh thyme, or more to taste
salt and freshly ground black pepper to taste

Directions

Preheat the oven to 475 degrees F (245 degrees C).
Combine butternut squash, Yukon Gold potatoes, bell peppers, sweet potato, and red onion pieces in a large bowl.
Stir olive oil, balsamic vinegar, rosemary, and thyme together in a small bowl; season with salt and pepper. Pour over vegetables and toss until well coated. Transfer vegetables to a large roasting pan and spread in an even layer.
Roast in the preheated oven, stirring every 10 minutes, until vegetables are slightly caramelized and cooked through, 35 to 40 minutes.

Sayeh Sadegh

Nutrition Facts (per serving)

123	Calories
5g	Fat
20g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 123
% Daily Value *
Total Fat 5g	6%
Saturated Fat 1g	4%
Sodium 26mg	1%
Total Carbohydrate 20g	7%
Dietary Fiber 3g	11%
Total Sugars 4g
Protein 2g
Vitamin C 44mg	221%
Calcium 49mg	4%
Iron 1mg	5%
Potassium 390mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.