Description
A delicious and healthy recipe featuring roasted butternut squash and sweet potatoes seasoned with fresh rosemary, thyme, garlic, and a touch of olive oil. Perfect as a comforting side dish that is easy to prepare and packed with autumn flavors.
Ingredients
Scale
Vegetables
- 1 medium butternut squash, peeled and cut into roughly 3/4-inch cubes
- 2 medium sweet potatoes, peeled and cut into roughly 3/4-inch cubes
- 1 red onion, peeled and sliced into long strips
- 4 large cloves garlic, minced
Herbs & Seasonings
- 1.5 Tbsp fresh thyme, removed from stems
- 1.5 Tbsp fresh rosemary, removed from stems and roughly chopped
- Salt and pepper, to taste
Oils
- 1/4 cup olive oil
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Combine ingredients: In a large bowl or directly on the baking sheet, combine the cubed butternut squash, sweet potato cubes, and sliced red onions. Add the minced garlic, fresh thyme, chopped rosemary, olive oil, salt, and pepper. Toss everything thoroughly to ensure the vegetables are evenly coated in oil and seasonings.
- Arrange for roasting: Spread the vegetable mixture out in a single layer on the prepared baking sheet, leaving some space between the pieces to allow for even roasting and browning.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for about 45 minutes. Halfway through, toss the vegetables to promote even cooking and browning. The vegetables are ready when they are fork-tender and lightly browned on the edges.
Notes
- Ensure the vegetables are cut into similar-sized pieces for even roasting.
- You can substitute fresh herbs with dried herbs if fresh are not available, but reduce the quantity to about one-third.
- For a touch of sweetness, drizzle a small amount of maple syrup or honey before roasting.
- Serve warm as a side dish or toss with greens for a hearty salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
