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Description
A colorful and healthy dish featuring roasted fall vegetables seasoned with fresh herbs. Perfect as a side or main course.
Ingredients
- 1 large sweet potato, peeled and cubed
- 2 medium carrots, sliced
- 1 small butternut squash, peeled and cubed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
Instructions
- Preheat oven to 400°F (200°C).
- Toss all vegetables with olive oil, salt, pepper, rosemary, and thyme.
- Spread evenly on a baking sheet.
- Roast for 25-30 minutes until vegetables are tender.
- Stir halfway through cooking.
- Serve warm.
Notes
- Cut vegetables into even sizes for uniform cooking.
- Add more herbs for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American