Roasted vegetables with rosemary and thyme
This is a deliciously simple way to prepare vegetables as a side or main dish. It can be made a day ahead and reheated right before serving. A higher quality, sweet balsamic vinegar is the key to this recipe; however you could use lemon juice as a substitute. This roasted vegetable recipe was adapted from allrecipe.com. You could use most any of your favorite hearty vegetables in roasting. Be sure to cut vegetables in similar size so that it will cook at the same time.
Makes about 12 servings
- 1 small butternut squash, peel skin, seeded, cubed
- 2 red bell peppers, seeded and diced
- 1 sweet potato, peeled and cubed
- 2 lbs red potatoes, cubed (skin on)
- 1 sweet onion, quartered and separated into pieces
- 1 tablespoon chopped fine, fresh thyme
- 2 tablespoons, chopped fresh rosemary, removed thicker stems
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Kosher salt and fresh ground black pepper to taste
- Alternate: Mrs. Dash to taste if you are trying to reduce sodium intake
- 1 pound mushrooms – white or portabella, cubed if large
- 1 pound brussel sprouts, washed, cut off hard bottom and cut in half
- 1 bulb garlic, cut in half horizontally so all cloves are exposed, drizzle olive oil and kosher salt
- Preheat oven to 475 degree F
- Place all vegetables into a large bowl
- Place olive oil in measuring cup and add thyme, rosemary, balsamic vinegar, salt, pepper and toss in vegetables until all are coated. Spread evenly on 1-2 large cookie sheets lined with foil for easy clean up. Place garlic half in paper in middle of veggies or wrap in foil.
- Roast for 35-40 minutes; stir every 10-15 minutes. The mushrooms may release water and cause steam, remove the vegetables and drain the liquid into the sink and continue roasting. If you leave the liquid in the vegetables they will steam instead of roast. Cook through until browned. Squeeze the roasted garlic into the other roasted veggies and toss well.
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