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