Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Side Dishes
Save Recipe Print
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

In a bowl toss together the potatoes, quartered, the shallots, 4 tablespoons of the oil, the bay leaf, the dried thyme, the garlic, and salt and pepper, to taste. Spread the vegetables in an oiled large roasting pan and roast them in the middle of a preheated 375 degree F oven, shaking the pan every 5 to 10 minutes, for 25 minutes.

In a bowl toss the squash with the remaining 1 tablespoon oil and salt and pepper to taste and add it to the pan. Roast the vegetables, shaking the pan occasionally, for 10 to 20 minutes more, or until they are tender. Discard the bay leaf and garnish the vegetables with the thyme sprigs.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Roasted Vegetable Soup

Recipe courtesy of Ina Garten

Grilled Vegetable and Goat Cheese Roulade

Recipe courtesy of Bagatelle

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories