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Roasted Baby Squash, Carrots & Potatoes

Name: Roasted Baby Squash, Carrots &amp Potatoes
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 lb baby carrots; 1 lb baby squash; 2 cloves garlic, minced; 2 lbs potatoes, cut into cubes; 2 tablespoons fresh thyme leaves; 2 tablespoons olive oil; Salt and pepper to taste

Category
American
Cusine
American

What do you need?

How to make?

Ingredients

1 lb baby squash

1 lb baby carrots

2 lbs potatoes, cut into cubes

2 tablespoons olive oil

Salt and pepper to taste

2 cloves garlic, minced

2 tablespoons fresh thyme leaves

Directions

Heat the oven to 450°F. Wash and dry the vegetables. Trim off any tips or stems that seem extra long, and halve any vegetables that seem a little large. Toss each type of vegetable separately in olive oil , salt, pepper, and a little chopped thyme or rosemary. Spread the vegetables in a single layer on a rimmed baking sheet, keeping each type in a separate group so you can easily remove one if it cooks faster than the others. Roast in the center of the oven for 10 minutes. Use a spatula to flip and move the vegetables around, and then continue roasting for another 5 minutes. Pierce each type of vegetable with a fork to check for tenderness. When one type is tender, transfer it with a spatula to your serving bowl or platter, tent with aluminum foil, and continue roasting the other vegetables until they’re tender, checking every 5 minutes. The longest-cooking vegetable—the potatoes—will take about 25 minutes total.