Garlic And Herb Roasted Potatoes And Squash

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 1 preheat the oven to 425f.
• 2 cover the bottom of a large baking sheet with aluminum foil.
• 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 transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
• 5 roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
• 6 the veggies should be tender on the inside and caramelized in places on the outside.
• 7 adjust seasoning to taste.
• 8 serve immediately.