Garlic and Herb Roasted Potatoes

Photo: flickr user Shoshanah

Ingredients

2 1/2 pounds assorted small potatoes scrubbed

(such as fingerling, Yukon Gold or red Bliss)

1 acorn squash peeled, and

cut into 1 1/2" chunks

3 cups butternut squash in 2" chunks

1/4 cup extra-virgin olive oil or more to taste

1 tablespoon fresh rosemary

1 tablespoon fresh thyme

3 garlic cloves peeled, and

roughly chopped

1 teaspoon salt

3/4 teaspoon freshly-ground black pepper

Preparation

Preheat the oven to 400 degrees.

Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, garlic, and salt and pepper to coat well.

Transfer vegetables, with your hands, to a large baking sheet and spread into a single layer, keeping any leftover oil from the bowl. Roast the vegetables until tender, turning every 10 minutes with a long-handled spoon, about 45 minutes to 1 hour.

Remove from the oven and add as much leftover oil to the vegetables as desired, and season to taste. Serve immediately.

This recipe yields 4 to 6 servings.

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Tags:

tuber

sidedish

root

herb

vegetable

Yield:

4.0 servings

Added:

Tuesday, January 12, 2010 - 4:46pm

Creator:

Anonymous

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