Ingredients
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2 lbs sweet potatoes, peeled and cut 1/2 inch thick
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2 lbs carrots, peeled and cut in 1/2 slices on the diagonal
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1 lb butternut squash, peeled and cut in 2 inch wedges (or acorn squash)
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2 tablespoons vegetable oil
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2 tablespoons balsamic vinegar
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2 tablespoons red wine vinegar
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2 tablespoons brown sugar
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2 tablespoons maple syrup
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2 tablespoons thyme, chopped or 1/2 teaspoon dried thyme
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons parsley, chopped
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2 orange bell peppers, seeded and cut in thick slices
Instructions
- Combine the prepared vegetables in a large bowl and toss with oil. Spread onto a large non-stick rimmed baking sheet. Use parchment paper if you like, but I didn't find it necessary.
- Roast at 375 degrees for 45 to 60 minutes, stirring once or twice, until browned and tender.
- Combine the vinegars and remaining ingredients in a small bowl and toss with the hot, cooked vegetables. Sprinkle with parsley.