Ingredients
-
2 1/2
-
1
-
3
-
1/3
-
1
-
1
-
1 1/2
-
3
-
1 1/2
-
1
-
3/4
-
-
-
-
Directions
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.,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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Steps
|
1
Done
|
Preheat the Oven to 425f. |
|
2
Done
|
Cover the Bottom of a Large Baking Sheet With Aluminum Foil. |
|
3
Done
|
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
Done
|
Transfer Vegetables to Large Baking Sheet and Spread Into a Single Layer, Keeping Any Leftover Oil from the Bowl. |
|
5
Done
|
Roast the Vegetables Until Tender, Turning Every 15 Minutes With a Long-Handled Spoon, About 45 Minutes to 55 Minutes. |
|
6
Done
|
the Veggies Should Be Tender on the Inside and Caramelized in Places on the Outside. |
|
7
Done
|
Adjust Seasoning to Taste. |
|
8
Done
|
Serve Immediately. |
