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Roasted Vegetables
Ingredients
  • 1 small butternut squash - peeled, seeded, and cut into ½-inch cubes
  • 3 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 2 medium red bell peppers, peeled and cut into ½-inch pieces
  • 1 medium sweet potato, peeled and cut into ½-inch cubes
  • 1 medium red onion - peeled, quartered, and separated into pieces
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh rosemary, or more to taste
  • 1 tablespoon chopped fresh thyme, or more to taste
  • salt and freshly ground black pepper to taste
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