About this recipe:A fantastic roast vegetable dish, which goes perfectly with any roast dinner. Try it at your next Sunday lunch or Christmas dinner. Butternut squash, red peppers, sweet potatoes and red onion is tossed in a herby olive oil-balsamic vinegar dressing, then baked to perfection.
1 small butternut squash, cubed
2 red peppers, seeded and diced
1 sweet potato, peeled and cubed
3 maris piper potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
4 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 240 C / Gas 9.
In a large bowl, combine the butternut squash, red peppers, sweet potato and maris piper potatoes. Separate the red onion quarters into pieces and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting tin.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes or until vegetables are cooked through and browned.
This was lovely! Had never thought to add balsamic vinegar before! Only used about half the veg mentioned since there's only two people in our house. Will use the leftover squash and sweet potato for soup or something... Would only say that I found this made a lot more than I had expected! - 02 Sep 2014