Roasted Vegetables

Ingredients · for 12 (scales to your household)

• 1 Butternut squash, cubed $3.86
• 2 Red bell peppers $1.76
• 1 Sweet potato $0.64
• 3 Yukon Gold potatoes, cubed $2.33
• 1 Red onion $0.60
• 1 tablespoon Thyme $0.22
• 2 tablespoons Rosemary $0.44
• 1/4 cup Olive oil $0.77
• 2 tablespoons Balsamic vinegar $0.18
• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. 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 pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Per serving