North Central Seniors

If you have demonstrated in the Cooks Corner please feel free to post your recipes.

Start a New Topic 
Roasted vegetables (Lou Oct. 27, 2017)

Roasted vegetables

I used Butternut squash, yellow potatoes, red onions, red pepper and sweet potatoes.

Peel and cube squash, potatoes and sweet potatoes. Slice up onion and red pepper.
Put everything into a pan. Pour 1/4 cup of olive oil over vegetables and sprinkle with thyme and rosemary and 2 tablespoons of balsamic vinegar.

Cook at 475 for 40 - 60 minutes stirring every 10 minutes or so.