Autumn Vegetable Medley

Submitted by: aortiz59

My family doesn't put this on the table for Thanksgiving, but I made this for my H and I a few days ago for our own mini-Thanksgiving at home. It makes a lot of vegetables, so if you are making this for just two people you will have a ton of leftovers. I've included a recipe for roasted vegetable soup, which is a great way to use leftovers because leftover roasted vegetables get soggy when heated up again.

*Recipe taken from Taste of Home*

Yields 7 servings.

Ingredients:

• 3 medium Yukon Gold potatoes, cut into small wedges
• 2 medium red peppers, cut into 1-inch pieces
• 1 small butternut squash, peeled and cubed
• 1 medium sweet potato, peeled and cubed
• 1 medium red onion, quartered
• 3 tbs. olive oil
• 2 tbs. balsamic vinegar
• 2 tsp. dried rosemary, crushed
• 1 tsp. dried thyme
• 1 tsp. salt
• ½ tsp. pepper

Directions:

• Preheat oven to 425°.
• In a large bowl, combine potatoes, red peppers, squash, sweet potato, and onion. In a small bowl, whisk the oil, vinegar, and seasonings. Pour over vegetables and toss to coat.
• Transfer to a lightly greased baking sheet, lined with foil. Bake, uncovered, for 30-40 minutes or until tender, stirring occasionally.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*