Categories: Sides

Ingredients

• 2 lb. butternut squash, peeled, seeded and cut into 1-inch pieces
• 2 sweet potatoes, peeled and cut into 1-inch pieces
• 1 delicata squash, seeded and cut into 1-inch pieces
• 1 red potato, cut into 1-inch pieces
• 1 medium carrot, peeled and sliced
• 1 onion, thick-sliced
• 2 tbsp minced fresh rosemary
• 2 tbsp minced fresh thyme
• 1 1/4 tsp salt
• 1/2 tsp dried oregano, crushed
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 dried bay leaves
• 3 tbsp red wine vinegar

Directions

1. eheat oven to 400. Line a 10×15-inch baking pan with parchment paper.

2. Add butternut squash, sweet potatoes, delicata squash, red potato, carrot and onion to prepared pan. Stir together rosemary, thyme, salt, oregano, and pepper in a small bowl.

3. Drizzle oil over vegetables in pan and sprinkle with herb mixture; toss to coat. Top vegetables with bay leaves and drizzle with vinegar.

4. Roast vegetables until tender, about 90 minutes, stirring every 30 minutes. Remove bay leaves before serving. Sprinkle with additional fresh thyme.

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