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Roasted Vegetable Medley Recipe

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Ingredients

3 Yukon Gold potatoes cut into small wedges

2 medium sweet red peppers cut into 1-inch pieces

1 small butternut squash peeled and cubed

1 medium sweet potato peeled and cubed

1 medium red onion cut into wedges

1 1/2 tablespoon(s) olive oil

2 tablespoon(s) balsamic vinegar

2 teaspoon(s) dried rosemary crushed

1 teaspoon(s) dried thyme

1 teaspoon(s) salt

1/2 teaspoon(s) pepper

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