If you have a Trader Joe’s nearby then you know that one of their best selling tactics is offering tastings of their products: coffee, wine and my favorite, the food samples. They always offer samples of dishes they’ve created using products from the store. And I almost always end up buying these products after tasting the samples! That is where this recipe came from.
Isn’t it pretty? This recipe is so easy and there is just a few ingredients.
Trader Joe’s sells small bags of these tri-colored potato medley. It’s a combination of baby reds, yukon gold and purple potatoes. I washed them and cut them into equal size pieces.
TJ’s also sells pre-cut butternut squash. You’ll find it in the refrigerated produce section. If you don’t have a TJ’s near you, you’ll just have to peel and cut it yourself.
Place the vegetables on a baking sheet and drizzle with a couple tablespoons of olive oil. Generously sprinkle with salt and pepper.
Chop 2 small cloves of garlic. I had some fresh rosemary and still growing in my garden and I thought it would be a nice addition to this recipe. This ingredient is optional.
Add rosemary and garlic to the pan and toss well (use your hands, it works best).
Place in a 400 degree oven for fifteen minutes. Remove from oven and gently stir. Cook for another 10-15 minutes or until vegetables are tender and slightly browned.
That’s it! Easy, healthy and delish!
Jennifer this looks so yummy! If only I could get your brother to eat squash… I love following your blog, by the way
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