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

• 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
• 1 rib of celery, chopped
• 3 to 4 ounces mushrooms, sliced
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 2 teaspoons balsamic vinegar
• 1 1/2 tablespoons olive oil
• 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.

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 for 20 to 25 minutes. After 25 minutes, reduce the oven temperature to 400 degrees F and roast for another 20 minutes.