Garlic And Herb Roasted Potatoes

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Assorted small potatoes - scrubbed
		= (such as fingerling, Yukon Gold or
		Red Bliss)
1		Acorn squash - peeled, and
		Cut into 1 1/2" chunks
3 cups	594g / 20oz	Butternut squash in 2" chunks
1/4 cup	59ml	Extra-virgin olive oil - or more to taste
1 tablespoon	15ml	Fresh rosemary
1 tablespoon	15ml	Fresh thyme
3		Garlic cloves - peeled, and
		Roughly chopped
1 teaspoon	5ml	Salt
3/4 teaspoon	3.8ml	Freshly-ground black pepper

Recipe Instructions

Preheat the oven to 400 degrees.

Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, garlic, and salt and pepper to coat well.

Transfer vegetables, with your hands, to a large baking sheet and spread into a single layer, keeping any leftover oil from the bowl. Roast the vegetables until tender, turning every 10 minutes with a long-handled spoon, about 45 minutes to 1 hour.

Remove from the oven and add as much leftover oil to the vegetables as desired, and season to taste. Serve immediately.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E38) - from the TV FOOD - NETWORK

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