Herb-Roasted Veggies

These roasted veggies have been our favorite go-to dish for a while now. Please make these and tell me you don't like them, because I'd be willing to bet even those people that don't like vegetables will enjoy! You can literally throw in whatever vegetables you want or have on hand. I'm a particular fan of the butternut squash (they are like candy!), and Russ loves the potatoes. It's a perfect combination... I pay special attention to pick out the butternut squash and he gets the potatoes! Best part? Leftovers for lunch at work. Mmm mmm. Here are some rough instructions on how to make these bad boys:

What you'll need:
1 small butternut squash, peeled and cubed
4-5 red potatoes, washed and cubed
1 small sweet potato
1 small onion, peeled and sliced into thick slices
3 carrots, peeled and cut into 2 inch thin slices
(Other vegetables I have used include red peppers, zucchini, gold potatoes, and more! Experiment!)
Olive Oil
Balsamic Vinegar
Thyme
Rosemary
Salt & Pepper

How you do it:
Once all of your vegetables are peeled/cut/sliced, use a large bowl to splash some olive oil and balsamic vinegar -- the amount you need will vary on how many vegetables you are roasting. Basically you need just enough to cover the vegetables, but not too much where they are drowning in the oil. :) If you don't have a large enough bowl, you can throw the vegetables directly onto a baking sheet covered in aluminum foil (I used a Silpat baking mat) and slowly spoon and cover the veggies in the oil/vinegar. Sprinkle with rosemary, thyme, salt and pepper to taste. Roast in oven @ 450 degrees for 30-40 minutes, turning occasionally.

* Adapted from A Hint of Honey