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Roasted Vegetable Hash Browns
4 tbsp olive oil, divided
4 Yukon Gold potatoes (about 2 Ib.), cut into 1" cubes
1 medium butternut squash (about 2 1/2 lb.), peeled, seeded and diced
2 each red and yellow peppers, seeded and cut into 2" pieces
1 large white onion, cut into 8 wedges
5 cloves garlic, peeled and sliced
3 plum tomatoes, seeded and quartered
2 tbsp fresh thyme leaves
1/4 cup minced flat-leaf parsley
Salt and pepper to taste
Heat oven to 4oo°F. Pour 3 tbsp oil in roasting pan and toss in potatoes and squash; roast 30 min. Toss peppers, onion and garlic with remaining oil and add to pan; continue roasting 30 min.Stir in tomatoes and thyme; roast another 30 min. Add parsley; season with salt and pepper. Serve hot.
Serves 12
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