Greens with avocado and mandarin oranges with herb vinaigrette
Chicken Vesuvio, a classic dish prepared with
roasted potatoes and peas.
Surprise desserts prepared by the Chefs at CHIC
Now onto a recipe! I love these roasted vegetables, they are flavorful and diverse in color and variety. The work is in the cutting, it is best to make sure the pieces are similar in size so they will cook evenly. Cut the onion and pepper a little larger, as they will cook quicker that the squash and potatoes. Enjoy!
Roasted Mixed Vegetables
1 small butternut squash, cubed
2 red bell peppers, diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt to taste
ground black pepper to taste
Preheat oven to 475°F (245°C).
In a large bowl, combine the squash, red bell 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, extra-virgin olive oil, vinegar, Kosher salt, and ground black pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes, stirring every 10 minutes, or until vegetables are cooked through and browned.