Garlic and Herb Roasted Potatoes and Squash

Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

Oven-roasting vegetables brings out maximum flavour, in my opinion. I eat these like potato chips - can't stop at just one.

Ingredients Nutrition


  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.


Most Helpful

I made this with acorn squash and white potatoes. It was delicious!! I used fresh herbs...thyme, basil and dill from the garden. In fact, I am making this dish again today. Loved it.

Chef clb83 September 23, 2012

I used a mixture of sweet potato, pumpkin & regular potatoes with fresh herbs from my garden. The balsamic gives a lovely colour and these crisped up nicely, hubby was most impressed, thanks!

**Mandy** January 05, 2008

This was delicious!!! It was even good cold! Yummy!

Monicka R. November 24, 2013

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