Garlic and Herb Roasted Potatoes and Squash

• assorted small potatoes (such as fingerling, Yukon Gold or red Bliss, scrubbed)↗2 1⁄2 lbs
• acorn squash, peeled and cut into 1 1/2 inch chunks↗1
• butternut squash, cut into 2 inch chunks↗3 cups
• extra virgin olive oil↗1⁄3 cup
• fresh rosemary (or 1 tsp dried, crumbled)1 tablespoon
• fresh thyme (or 1 tsp dried, crumbled)1 tablespoon
• fresh oregano (or 1/2 tsp dried, crumbled)1 1⁄2 teaspoons
• cloves garlic, peeled and roughly chopped↗3 cloves
• balsamic vinegar↗1 1⁄2 tablespoons
• salt↗1 teaspoon
• fresh ground black pepper↗3⁄4 teaspoon

Step-by-step instructions

1. 1

   Preheat the oven to 425F.

2. 2

   Cover the bottom of a large baking sheet with aluminum foil.

3. 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. 4

   Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.

5. 5

   Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.

6. 6

   The veggies should be tender on the inside and caramelized in places on the outside.

7. 7

   Adjust seasoning to taste.

8. 8

   Serve immediately.