Total TimePrep: 25 min. Bake: 45 min.
Makes10 servings (3/4 cup each)
Tasty! Will definitely make again!
Amazing! So easy! Great without onions.~ Theresa
I love the combination of butter and olive oil. I keep fresh thyme in a container year round so I can have fresh herbs for this kind of recipe. To add more flavor split the amount of potatoes with even amounts of sweet potatoes and butternut squash. Much more robust. Plus, all the veges can be prepped the day ahead so you can throw this in the oven when you get home from work and have a great winter warm meal.
Thank you, Jasmine for this recipe. I make roasted vegetables all of the time to use in ratatouille, caponata, and pasta sauce. I would serve it with rice as a side. Anyway, I never THOUGHT of roasting some potatoes with the usual veggies. So good, and so easy!