Roasted Vegetables

  1. Preheat oven to 475 degrees Fahrenheit.
  2. In a large bowl, combine the squash, banana peppers, sweet potato, and Yukon Gold potatoes. Separate the sweet onion quarters into pieces, and add them to the mixture.
  3. In a small bowl, stir together parsley, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.


  • 1 small butternut squash, cubed
  • 2 banana peppers, seeded and diced
  • 1 sweet potato, peeled and cubed
  • 3 Yukon Gold potatoes, cubed
  • 1 sweet onion, quartered
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt and freshly ground black pepper to taste
  • *You may substitute any of the above herbs with some of your other favorite herbs*

One Response to “Roasted Vegetables”

  1. Was delicious! Ate it with eggplant sandwiches. It was a hit!

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