Roasted Autumn Vegetables

Name: Roasted Autumn Vegetables
Ingredients: 1 1/2 lb. small red potatoes; 1 lb. shallots; 5 Tbsp. olive oil; 1 bay leaf; 1/4 tsp. dried thyme, crumbled; 4 garlic cloves, crushed; 2 lb. butternut squash chunks (4 c.); fresh thyme sprigs

8 ingredients

9 steps

Ingredients

1 1/2 lb. small red potatoes
1 lb. shallots
5 Tbsp. olive oil
1 bay leaf
1/4 tsp. dried thyme, crumbled
4 garlic cloves, crushed
2 lb. butternut squash chunks (4 c.)
fresh thyme sprigs

Directions

1

In large bowl, toss potatoes, shallots, 4 tablespoons oil, bay leaf, dried thyme, garlic salt and pepper.
2

Spread in oiled large roasting pan.
3

Roast at 375°.
4

Shake pan every 5 to 10 minutes for 25 minutes.
5

In bowl, toss squash with remaining 1 tablespoon oil, salt and pepper; add to pan.
6

Roast vegetables; shake pan for 10 to 20 minutes, until tender.
7

Discard bay leaf.
8

Season as desired.
9

Serves 8.