Harvest Roast Vegetables


2 red bell peppers, seeded and diced

1 sweet potato, peeled and cubed

3 Yukon gold potatoes, cubed

1 red onion, quartered

1 tbsp chopped fresh thyme

2 tbsp chopped fresh rosemary

1/4 cup olive oil

2 tbsp balsamic vinegar

1 pinch salt and freshly ground pepper


  1. Preheat oven 475° F (245° C)
  2. In a large bowl, combine the red 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 the vegetables until coated. Spread evenly on a large roasting pan.
  4. Roast for 35 to 40 minutes in the oven, stirring every 10 minutes, or until vegetables are cooked through and browned.