This is my adaptation of a recipe I found on All Recipes. The seasonal vegetables are brightened by a splash of orange juice. This side dish is the perfect accompaniment to poultry or pork.
Roasted Autumn Veggies
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Russet potatoes, cubed
1 red onion, quartered
2 tablespoons garlic, minced
1 teaspoon fresh, minced thyme
1 teaspoon fresh, minced parsley
1/4 cup olive oil
2 tablespoons orange juice
1 tablespoon balsamic vinegar
Salt and pepper to tastes
In a large bowl, combine squash, bell peppers, sweet potato, and Russet potatoes. Separate the red onion petals into individual pieces and add them to the mixture. In a small bowl, stir together the thyme, parsley, olive oil, orange juice, vinegar, salt, and pepper. Toss with the vegetables until coated. Spread the veggies evenly on a high sided baking sheet or roasting pan
Roast at 475 degrees for 40 to 45 minutes, stirring every 10 minutes, until the vegetables are cooked through and browned.