Rosemary

Roasted Butternut Squash, Onions, and Potatoes with Fresh Herbs

Roasted Butternut Squash, Onions, and Potatoes with Fresh Herbs

Adapted from That’s Some Good Cookin’

  • 1 (3.5-4 pound) butternut squash, peeled and seeded
  • 4 medium potatoes, rinsed and scrubbed (about 1 1/2 pounds)
  • 1-2 small to medium sized onions
  • 1 tablespoon fresh, minced rosemary (strip rosemary from stems prior to mincing)
  • 1 tablespoon fresh, minced sage (strip sage from stems prior to mincing)
  • 1 tablespoon fresh, minced thyme (do not include any stems that are woody)
  • 1/4 cup extra virgin olive oil
  • salt and pepper, to taste
  1. Preheat oven to 450-degrees F. Line two shallow baking pans (1-inch sides all around) with foil; set aside.
  2. Dice the butternut squash, potatoes, and onion in approximately 1- x 1-inch pieces. Place in a large bowl. Sprinkle with the fresh rosemary, sage, and thyme.
  3. Drizzle the olive oil over the vegetable/herb mixture. Toss lightly until the vegetables are well coated. Distribute evenly between two pans in a single layer. Do not overcrowd the vegetables. Sprinkle with salt and pepper, to taste.
  4. Roast for about 20-25 minutes in the oven, rotating pans after ten minutes. The vegetables are ready when they just begin to turn brown in some places and the potatoes pierce easily with a fork or wooden skewer. Do not overcook.
 
 

Roasted Potatoes with Tomatoes, Basil, and Garlic

Roasted Potatoes with Tomatoes, Basil, and Garlic

Adapted from All Recipes

  •  2 pounds red potatoes, chopped
  • 1 1/2 cups chopped fresh tomatoes
  • 3/4 cup fresh basil, chopped
  • 3 cloves garlic, pressed
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon chopped fresh rosemary
  1.  Preheat oven to 400 degrees F (200 degrees C).
  2. In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
  3. Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.