Roasted Thyme Little Potatoes with Bacon

by Kacey Joanette

(221 votes, average: 3.65 out of 5)

Extremely easy to make, this recipe is gluten-free and packed with delicious roasted vegetable flavors.

Ingredients

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Preparation

Step 1 out of 6

Add potatoes to a large pot and fill with cold water until just covered. Season with salt, place over high heat and bring to a boil. Boil for 5 to 7 minutes, or until fork tender. Drain and set aside.

Step 2 out of 6

Preheat oven to 425°F.

Step 3 out of 6

Place potatoes, squash, bacon slices, thyme sprigs, salt, pepper, and garlic powder onto baking sheet. Toss and mix until well combined.

Step 4 out of 6

Bake for 10 minutes. Toss again to disperse bacon grease.

Step 5 out of 6

Bake for another 25 minutes, tossing every so often if necessary, and until veggies are browned to your liking.

Step 6 out of 6

Remove thyme sprigs before serving (the fresh thyme should have just fallen off the strands).