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Roasted Winter Vegetables
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.
Ingredients
Serves: 12
- 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
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.
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Reviews & ratings
Average global rating:
(2163)
Reviews in English (1460)
Amazing thank you! I was looking for roast veg with potatoes in it and this is fab - 05 Sep 2010
great recipe, very tasty and really easy to throw together. Give it a try better than any packet mix! - 09 Oct 2011
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
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