2mediumYukon gold potatoes, peeled and cut into 1-inch cubes
2mediumred bell peppers, seeds and membranes removed and cut into 1-inch pieces
1largesweet potato, peeled and cut into 1/2-inch pieces
1mediumred onion, peeled and cut into 1-inch chunks
½mediumbutternut squash, peeled, seeds removed and cut into 1/2-inch pieces
Dressing:
3tablespoonsolive oil
2tablespoonsbalsamic vinegar
2tablespoonsfinely chopped fresh rosemary (see note for dried herbs)
1teaspoonfinely chopped fresh thyme (see note for dried herbs)
2teaspoonscoarse, kosher salt
Pinch of black pepper
Instructions
Preheat the oven to 450 degrees F.
Scatter the vegetables evenly on a half sheet pan. They should fill the pan in a single layer.
In a small bowl, whisk together all the ingredients for the dressing. Drizzle the dressing over the vegetables and toss to coat evenly.
Spread the vegetables into an even layer and bake for 35 to 40 minutes until tender and golden.
Season to taste with additional salt and pepper, if needed. Serve warm.
Notes
Herbs: fresh rosemary and thyme are delicious in this recipe and are usually easily found in the produce section even in the winter, however, if you don't have fresh herbs, you can use dried herbs. Try 1 teaspoon dried rosemary and a pinch of dried thyme. Vegetables: if you end up with too many vegetables for one half sheet pan, don't crowd the vegetables into a double layer - instead divide the vegetables among two sheet pans (or use a larger 3/4-size sheet pan). Sheet Pans: The more space there is between the veggies, the crispier they'll be around the edges, hence the note in the recipe about dividing the vegetables among more than one sheet pan, if desired. I usually cram all the veggies on one half sheet pan, because I like the way the vegetables cook (and with the high cooking temperature and no-stirring, they still develop lovely golden edges).