Directions

1. In a large bowl, com­bine sweet potatoes, carrots, squash and peppers. Toss with oil. Spread vegetables on one or two large parch­ment-lined baking sheets. Roast in a pre­heated 375°F (190°C) oven for 45 to 60 minutes, or until browned. Stir once or twice during cooking.
2. To prepare dressing, combine vinegars, brown sugar, maple syrup, thyme, salt and pepper in a small bowl.
3. Toss hot roasted vege­tables with dressing. Sprinkle with parsley.

Bonnie says: For this dish, you can use many kinds of vege­tables —including parsnips, potatoes, red onions and beets—but I like to prepare it with a combin­a­tion of orange and yellow vegetables. This recipe was adapted from one of Chef Rene Kramer’s recipes.