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
- Preheat oven 475° F (245° C)
- 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
- 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.
- Roast for 35 to 40 minutes in the oven, stirring every 10 minutes, or until vegetables are cooked through and browned.