Garlic and Herb Roasted Potatoes and Squash

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

• Ready In: 1 hr 25 mins
• Serves: 4-6

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. 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.