Herb-Roasted Vegetables

• 1 pound small new potatoes
• 1 small acorn or butternut squash, cut in half, seeds removed, and cut crosswise into 1-inch slices
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, melted
• 4 tablespoons fresh rosemary
• 4 tablespoons fresh thyme
• Sea salt and freshly ground black pepper
• 1 red onion, quartered
• 5 or 6 small carrots, trimmed
• 2 parsnips, peeled and cut into chunks

1. Preheat the oven to 400F.
2. Place the potatoes and squash on a rimmed baking sheet.
3. Drizzle with 1 tablespoon of the olive oil and 1 tablespoon of the butter and toss to coat the vegetables evenly.
4. Spread evenly in a single layer and season with 2 tablespoons of the rosemary, 2 tablespoons of the thyme, and salt and pepper to taste.
5. Roast for 40 to 45 minutes, stirring several times while cooking, until soft when pierced with the tip of a small knife and light brown around the edges.
6. While the potatoes and squash are roasting, place the onion, carrots, and parsnips on a separate rimmed baking sheet with the remaining 2 tablespoons rosemary, 2 tablespoons thyme, 1 tablespoon olive oil, and 1 tablespoon butter.
7. Season with salt and pepper to taste, stir the vegetables to coat evenly, and spread in a single layer.
8. Roast for 25 to 30 minutes, stirring several times.
9. Remove from the oven, arrange on a platter with the other vegetables around the pot roast, and serve warm.

potatoes, acorn, olive oil, unsalted butter, fresh rosemary, fresh thyme, salt, red onion, carrots, parsnips

Taken from www.epicurious.com/recipes/food/views/herb-roasted-vegetables-383710 (may not work)