Roasted Vegetables

Your house will smell so good as this cooks! Try different squashes to suit your taste. These potatoes were raised in my garden.  Yukon gold potatoes are my favorite since they keep their shape when stirred and/or flipped around.

Roasted Vegetables                                                                      Printable Recipe

1 medium sweet potato

3 medium Yukon gold potatoes

1/2 medium yellow onion

1/2 teaspoon dried rosemary

1 teaspoon dried thyme

1/4 teaspoon salt (more later to taste)

2 Tablespoons balsamic vinegar

1/4 cup olive oil

Preheat oven to 375 degrees.  In a medium bow, stir together seasonings, oil, and vinegar.

Peel and chop your sweet potatoes into 3/4 to 1" cubes.  Chop your Yukon golds the same way, leaving the peel on those. Cut your onion half into two slices and then 3/4 to 1" pieces. Add to marinade. Toss to coat veggies.

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Dump onto jelly roll pan and spread into an even layer. Cook for 20 minutes, flip or stir and cook for another 15-20 minutes or until vegetables are soft.  

They are going to look a little browned but that is the delicious caramelization of the veggies and the balsamic vinegar.  Sprinkle on more salt to taste.