Roast Vegetables


  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine the pumpkin, red bell peppers, sweet potato, yams and potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3. In a small bowl, stir together Liquid Gold, 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.

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