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:
- 1hr 25mins
- Ingredients:
- 11
- 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
- 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.
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Reviews
-
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. -
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! -
Delicious! I had larger potatoes, so I cut them up into 2 inch chunks. I will definitely be making this often through the fall season. -
This was delicious!!! It was even good cold! Yummy!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
