Herb Roasted Vegetables

If you roast them, I will eat them. That goes for veggies at least. I've never met a roasted vegetable that was undesirable. A quick shake in olive oil, kosher salt, and pepper (and any other spices you might want to include) and they're ready to go. Into the oven until they're tender inside, crisp around the edges, and all over golden and caramelized. Roasting brings out their natural sweetness. Makes vegetables almost as addictive as candy (yes, I said that).  There are some I've never tried, such as brussel sprouts. Dustin requested that I never touch/purchase/prepare a brussel sprout. At some point in his past he had a bad experience with them. But I'm sure I'll ignore his aversion and someday get around to roasting them. I'm guessing we'll both be pleasantly surprised.

This recipe complicates the process by using fresh herbs and balsamic vinegar (or lemon). But you can handle it. Usually, I would suggest using dried herbs in a pinch. But not in this case. I think it would ruin the flavor. Better to leave them out altogether. You can, however, toss in whatever vegetables you wish (as long as they will all cook at relatively the same speed).

Herb Roasted Vegetables

INGREDIENTS
1 small red onion, chopped
1-2 red bell peppers, seeded and deveined and chopped
1 small sweet potato, peeled and cubed
1 small butternut squash, peeled, seeded, and cubed
several small Yukon gold potatoes, cubed (I used a mix of gold, red, and purple potatoes)
1 Tbsp. fresh thyme, chopped
2 Tbsp. fresh rosemary, chopped
1 Tbsp. balsamic vinegar (or freshly squeezed lemon juice)
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper

DIRECTIONS
1. Preheat oven to 450 F. Line a large baking sheet with aluminum foil and lightly coat with cooking spray.

2. In a large bowl, toss to combine vegetables and herbs. Pour in vinegar and olive oil and toss to coat. Season with salt and pepper.

3. Spread on the prepared baking sheet and roast in preheated oven for 35-45 minutes, turning occasionally, until tender and golden.

Serves 6.

(Adapted form All Recipes)