Pot O Roasted Vegetables

This is based upon a recipe for roasted vegetables at Allrecipes. The big difference here is that we add cast iron to the mix.

Pans needed: cast iron pot of 2 quart size or larger, large bowl to mix vegetables, oils, and spices together.

• 1/3 small butternut squash, cubed
• 1/2 red bell pepper, seeded and sliced
• 1 medium sweet potato, cubed
• 1 red or white onion, sliced into onion strips
  • (Optional: Other sweet-tasting vegetables can be used in this recipe, including turnips, red potatoes, beets, carrots, rutabagas, and podded peas.)
• 1 rib of celery, chopped
• 3 to 4 ounces mushrooms, sliced
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 2 teaspoons balsamic vinegar
• 1/4 cup (4 tablespoons) olive oil
  • (Optional: 2 to 3 tablespoons honey)
• Kosher salt and pepper, to taste

Place your cast iron pot in the oven and preheat the oven to 475 degrees F.

Slice and chop the vegetables into decent-sized pieces, smaller than bite-sized.

Put all of the vegetables together in a bowl with balsamic vinegar, olive oil, rosemary, and thyme. Toss it all together to coat the vegetables with oil and spice. (For a honey roasted taste, include some honey with the mixture.)

When the oven is at 475 degrees F, carefully take out the cast iron pot, and add the vegetables to the pot. Listen to the sizzle when they hit the hot metal!

Place the pot in the oven, uncovered, and roast the vegetables at 475 degrees F for 40 minutes.