Roasted Vegetables

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand

Recipe by: Saundra

Ingredients
55 m 12 servings 123 cals

• 1/4 cup maple syrup 
• 2 tablespoons soy sauce 
• 1 clove garlic, minced 
• 1/4 teaspoon garlic salt 
• 1/8 teaspoon ground black pepper 
• 1 pound salmon

Directions

Prep  15 m
Cook  40 m
Ready In 55m

1. Preheat oven to 475 degrees F (245 degrees C).
2. 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.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Source:www.allrecipes.com