Ingredients

• 1 T fresh basil, coarse chop
• 1 T fresh rosemary, coarse chop
• 1 T fresh parsley, coarse chop
• 1 T fresh thyme, coarse chop
• 4 cl garlic, halved
• 2 ea Yukon Gold or Red Bliss potatoes, peeled, bite-size chop
• 2 ea carrots, peeled, bite-size chop
• 1 ea sweet potato, peeled, bite-size chop
• 1 ea butternut squash, peeled, bite-size chop
• 1 T balsamic vinegar
• 1 T olive oil

Options

• 3 T marinara sauce
• 1 ea turnip, peeled, bite-size chop
• sub marjoram, sage, and oregano for the rosemary and thyme

Instructions

1. Combine the herbs and garlic with 1/2 C olive oil, season to taste, then toss with the vegetables. Roast at 350 until the vegetables are cooked.
2. Toss the vegetables with either the marinara or 1 T balsamic and 1 T olive oil.
3. Plate and serve hot.

Adapted from The Tucci Cookbook

Contributed by: Skip