Roasted Autumn Vegetables with Herbs

2 cups of peeled and cubed winter squash, cut into 3/4 dice
2 cups cubed thin-skinned red, white and/or Yukon gold potatoes (preferably a combination), cut into 3/4 dice
2 cups trimmed and halved Brusslies (Brussels sprouts)(measured after cutting)
3 tablespoons olive oil, divided
Kosher salt
3 large shallots, coarsely chopped (about 1 1/2 cup)
3 medium cloves of garlic, minced
2 medium bay leaves (preferably fresh)
3-4 tablespoons sherry vinegar, or more, to taste
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon coarsely chopped fresh thyme leaves
1 tablespoon coarsely chopped fresh marjoram leaves
3 tablespoons chopped parsley

Preheat oven to 400 degrees. Toss the squash cubes and diced potatoes in 2 teaspoons of oil. Put them on a baking sheet and and sprinkle on a pinch of salt. Roast for 20 minutes, turning the cubes over and stirring briefly after the first 10 minutes. The vegetables should be fork tender and just starting to caramelize.

Toss the Brusslies (Brussels sprouts) in 1 teaspoon of oil and a tiny pinch of salt and roast for about 15 minutes. If you like them softer and browner, cook them a bit longer.

Heat a large skillet until fairly hot, then add the remaining tablespoon of oil and the bay leaves. Cook for about ten seconds, stirring, and then add the shallots. Cook over medium heat with a pinch of salt, stirring constantly. When the shallots are wilted and somewhat translucent, add the chopped garlic and cook for another minute or so.

Deglaze the pan with the vinegar and, with the heat on medium, add the squash and the potatoes. Toss very gently to combine with the shallots and garlic. Cook over medium low heat for a minute or so.

Add the herbs and toss again carefully and cook over medium low heat, stirring, for another minute.
Add the Brusslies, and test for salt and correct, if necessary. Grind on fresh pepper to taste, and carefully toss again. Remove the bay leaves before serving.