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Ingredientes
- 2 1/2 lb assorted small potatoes scrubbed (such as fingerling, Yukon Gold or possibly red Bliss)
- 1 x acorn squash peeled, and cut into 1 1/2" chunks
- 3 c. butternut squash in 2" chunks
- 1/4 c. extra-virgin extra virgin olive oil or possibly more to taste
- 1 Tbsp. fresh rosemary
- 1 Tbsp. fresh thyme
- 3 x garlic cloves peeled, and roughly minced
- 1 tsp salt
- 3/4 tsp freshly-grnd black pepper
Direcciones
- Preheat the oven to 400 degrees.
- Place the potatoes and squash in a large bowl and toss with extra virgin 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 till tender, turning every 10 min with a long-handled spoon, about 45 min to 1 hour.
- Remove from the oven and add in as much leftover oil to the vegetables as desired, and season to taste. Serve immediately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 4 servings | |
| Calories 362 | |
| Calories from Fat 124 | 34% |
| Total Fat 14.0g | 18% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 601mg | 25% |
| Potassium 1508mg | 43% |
| Total Carbs 57.26g | 15% |
| Dietary Fiber 8.1g | 27% |
| Sugars 3.62g | 2% |
| Protein 6.02g | 10% |
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