Pre-roasted Fall Vegetables - what a beautiful dish! Butternut squash, red potatoes, baby Brussels sprouts, spring onions - all tossed together with olive oil, balsamic vinegar reduction, kosher salt, freshly ground black pepper and fresh oregano leaves. Roast at 400 degrees for 20 min, toss and roast another 15-20 min. Serve with cheesy polenta and a bone-in ribeye. Yummy!