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
• 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

Directions

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.