Roasted Autumn Vegetables

Ingredients

• 1 bay leaf
• fresh thyme sprigs
• 2 pounds butternut squash
• 4 garlic cloves
• 1 ½ pounds small red potatoes
• 1 pound shallots
• 5 tablespoons olive oil
• + 1 more ingredients
• • ¼ teaspoon dried thyme

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°F. oven, shaking the pan every 5 t...

View full recipe at Epicurious