Garlic and Herb Roasted Potatoes and Squash

Ingredients:

• 2 1/2 lbs assorted small potatoes (such as fingerling, Yukon Gold or red Bliss, scrubbed)
• 1 acorn squash, peeled and cut into 1 1/2 inch chunks
  1 red onion, chunked
• 3 cups butternut squash, cut into 2 inch chunks
• 1/3 cup extra virgin olive oil
• 1 tablespoon fresh rosemary (or 1 tsp dried, crumbled)
• 1 tablespoon fresh thyme (or 1 tsp dried, crumbled)
• 1 1/2 teaspoons fresh oregano (or 1/2 tsp dried, crumbled)
• 3 cloves garlic, peeled and roughly chopped
• 1 1/2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 3/4 teaspoon fresh ground black pepper Change Measurements: US | Metric
  
  

Directions: Prep Time: 30 mins

Total Time: 1 1/2 hrs

1. 1 Preheat the oven to 425F.
2. 2 Cover the bottom of a large baking sheet with aluminum foil.
3. 3 Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well.
4. 4 Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
5. 5 Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
6. 6 The veggies should be tender on the inside and caramelized in places on the outside.
7. 7 Adjust seasoning to taste.
8. 8 Serve immediately.

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