INGREDIENTS (Nutrition)
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
2 g chopped fresh thyme
3 g chopped fresh rosemary
60 ml olive oil
30 ml balsamic vinegar
salt and freshly ground black pepper

DIRECTIONS
Preheat oven to 450 degrees F (245 degrees C).
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. (seperate delicate vegies from root veggies)
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. (still keeping seperate)
Roast root veggies for 40 to 45 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Add the delicate veggies for last 20 to 25 mins

Tips: cover for first half of cooking to avoid drying out, take off cover to give colouring
Add your own veggies eg carrots, mushrooms garlic etc