Roasted Veggie Medley

The potatoes and butternut squash get tender and a little sweet when roasted for this side dish recipe.

Roasted Veggie Medley
Servings: 4 to 6


  • 1/2 pound tiny potatoes
  • 1 cup small butternut squash pieces
  • 2 tablespoons balsamic vinaigrette
  • 2 tablespoons olive oil
  • Red bell pepper pieces
  • 1 tablespoon fresh thyme

Make It

1. Mix potatoes, quartered, and butternut squash pieces. Toss with balsamic vinaigrette and olive oil; roast, uncovered, at 425 degrees F for 15 minutes. Add red bell pepper pieces and roast 10 minutes more, or until tender. Garnish with fresh thyme.