1. Preheat the oven to 425F. 2. Cover the bottom of a large baking sheet with aluminum foil. 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. Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl. 5. Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes. 6. The veggies should be tender on the inside and caramelized in places on the outside. 7. Adjust seasoning to taste. 8. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
