Recipe by evelyn/athens
Oven-roasting vegetables brings out maximum flavour, in my opinion. I eat these like potato chips - can't stop at just one.
Top Review by Chef clb83
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.
- 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 See How It's Made
- Preheat the oven to 425F.
- Cover the bottom of a large baking sheet with aluminum foil.
- 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.
- Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
- Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
- The veggies should be tender on the inside and caramelized in places on the outside.
- Adjust seasoning to taste.
- Serve immediately.