Roasted Vegetables

This can be made a day ahead, and gently reheated before serving. Use fresh herbs.


2  each  red and green peppers
4   fresh beets
1  sm  butternut squash, peeled and chunked
1  sweet potato, peeled and cubed
1  red onion, quartered, and separated
3  Yukon Gold potatoes, chunked, but not peeled
Fresh Brussels sprouts, optional
Fresh mushrooms, optional
1  Tbs  fresh thyme
2  Tbs  chopped fresh rosemary
1/4  cup  olive oil
3  Tbs  balsamic vinegar
Salt and freshly ground pepper

Wash the whole peppers. Line a cookie sheet with foil. Broil the peppers on all sides until blackened. Remove the pan from the oven and cover with foil until cooled. Working over a bowl to catch the wonderful oils, peel the charred skin off the peppers; remove stems and seeds. Set peppers and reserved pepper oils aside.

In 475° oven, roast the washed beets until tender, about 25-30 min. (Do not peel beets before roasting; leave 1” of stem attached, and all of the root.) When cool enough to handle, peel and half or quarter the beets (depending on size), removing stems and roots.

Combine all potatoes, squash, onions, in a large bowl. Combine the reserved pepper oil, olive oil, balsamic vinegar, and seasonings. Pour over vegetables in the bowl. Toss to coat. Using the foil lined baking sheet, spoon out the vegetables in a single layer.

Now add the Brussels sprouts and mushrooms to the oil remaining in the bowl.  Toss to coat. Remove and set aside. Run the peeled peppers in the marinade and remove.  Now toss the beets in the marinade.  Add the beets to the veggies on the baking sheet. Bake for 15 minutes. Turn the veggies to brown all sides. Add the Brussels sprouts.  Bake another 10 minutes. Turn
the veggies once again, and add the mushrooms. Bake another 10 - 15 minutes. Veggies should be just tender, but not over cooked. Remove from oven and arrange on a large sided platter. Add the peppers (torn into wide strips) and serve.