"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Roasted Vegetables Recipe

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This recipe for Roasted Vegetables, by , is from Food Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
allrecipes.com

Category:
Category:

Ingredients:  
Ingredients:  
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 T chopped fresh thyme
2 Tablespoons chopped fresh rosemary
1/4 cup olive oil
2 T balsamic vinegar
Salt and freshly ground black pepper

Directions:
Directions:
1. Preheat oven to 475
2. In a large bowl, combine the vegetables, separating the red onion quarters into pieces.
3. In a small bowl, stir together the rest of the ingredients and toss them with the veggies until they are coated. Spread evenly in a large pan or on a cookie sheet.
4. Roast for 35 to 40 minutes in the oven, stirring every 10 minutes. Veggies should be cooked through and a little browned.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 min. + 40 min. cook time

 

 

 

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