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INGREDIENTS
3-4 cups of cubed potatoes
3-4 cups of cubed, peeled butternut squash
1 Tbs fresh rosemary, chopped
1 large garlic clove, minced
Olive oil
1 leek, cut into ½ to 1-inch thick slices
Salt and pepper to taste

METHOD
In my mind, the key to successfully oven-roasting vegetables is to cut them into similar shapes and sizes and to also make sure that they're not over crowded on the baking tray.

That being said, you have to keep in mind that some vegetables will cook slower than other because they are denser, so use your judgment for that.

Combine 3-4 cups each of cubed potatoes and cubed peeled butternut squash and sprinkle in a heaping tablespoon of fresh chopped rosemary and 1 large minced clove of garlic, and toss those around with a little olive oil to help keep the potatoes from turning brown.

As far as the leeks go, most recipes call for using just the white part, but I like to chop a little bit of the dark green part as well for more color. Cut off some of the top part to begin with and then cut it in half lengthwise and then crosswise into 1/2-1 thick slices.

The thing about leeks is they tend to have a little sand or grit inside the leaves so you need to give them a good rinse under cold water after you have chopped them.

Place the chopped leeks into the bowl with the potatoes and squash and drizzle a little more oil on that and season it with salt and pepper and then spread it out onto a baking tray, or two baking trays to make sure the vegetables aren't piled on top of each other, and then pop the tray(s) into a preheated 400-degree oven.

Stir the vegetables around once or twice while they're roasting and, in a 400-degree oven, they'll take between 30 and 45 minutes to cook.

Serve the vegetables alongside any simply-cooked meat or fish or family style right in the center of the table.