Roasted Baby Squash, Carrots & Potatoes

Ingredients

• 1 lb baby squash
• 1 lb baby carrots
• 2 lbs potatoes, cut into cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cloves garlic, minced
• 2 tablespoons fresh thyme leaves

Directions

1. Preheat the oven to 450°F. Rinse the vegetables well, then pat them dry. Cut away any unusually long stems or tips, and slice any larger pieces in half.
2. Working with one vegetable at a time, coat each group with olive oil, using only enough to lightly cover it, then season with salt, pepper, and a bit of chopped thyme or rosemary. Arrange everything on a rimmed baking sheet in one even layer, with the squash, carrots, and potatoes kept in their own sections so you can pull any faster-cooking group off the pan easily.
3. Place the baking sheet in the middle of the oven and roast for 10 minutes. Turn and shift the vegetables with a spatula, then return the pan to the oven for 5 minutes more.
4. Test each vegetable group by piercing it with a fork. As soon as any group is tender, move it to a serving bowl or platter with a spatula, cover it loosely with aluminum foil, and leave the remaining vegetables in the oven until they are done, checking every 5 minutes. The potatoes, which need the most time, will be finished at about 25 minutes total.