Roasted Vegetables

The richness and deepness in flavor from such a medley of vitamin and mineral rich vegetables, makes this dish good enough for the main course or as a side dish.

1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1/2 lb baby carrots
1 small butternut squash, cubed
1 summer squash, cubed

1 sweet potato, peeled and cubed

2 Yukon Gold potatoes, cubed

1 red onion, quartered
1/2 lb asparagus, cut in quarters
1/2 lb brussel sprouts, halved
2 stalks celery, cut up


Combine in small bowl and whisk together:
1 clove garlic, minced
1/2 tsp chili flakes (more if you like a little kick)

1 tablespoon chopped fresh thyme

2 tablespoons chopped fresh rosemary
1/4 cup olive oil

2 tablespoons balsamic vinegar

salt and freshly ground black pepper

Preheat oven 350*
Place all vegetables in large baking dish and pour oil mixture over the top. Mix vegetables until all are coated in mixture. Bake for about a half hour, gently stir them and bake for another 30-50 minutes until desired doneness.