Description
This Roasted Butternut Squash & Sweet Potatoes with Rosemary recipe combines sweet and savory autumn vegetables roasted to perfection with fresh herbs and garlic, creating a flavorful and healthy side dish that complements any meal.
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 & Seasoning
- 1.5 Tbsp fresh thyme, removed from stems
- 1.5 Tbsp fresh rosemary, removed from stems and roughly chopped
- Salt, to taste
- Pepper, to taste
Oil
- 1/4 cup olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and for easier cleanup.
- Prepare Vegetables: Place the butternut squash cubes, sweet potato cubes, and sliced red onion on the baking sheet. Add the minced garlic, fresh thyme, chopped rosemary, olive oil, salt, and pepper. Toss everything thoroughly so that the vegetables are evenly coated with the oil and seasonings.
- Arrange for Roasting: Spread the vegetable mixture out in a single layer on the baking sheet with some space between pieces to ensure even roasting and browning.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for about 45 minutes. Toss the vegetables halfway through the cooking time to promote even browning. Roasting is complete when the squash and sweet potatoes are fork-tender and lightly browned.
Notes
- You can substitute fresh herbs with 1 teaspoon each of dried thyme and rosemary if fresh is unavailable.
- For extra flavor, sprinkle some crushed red pepper flakes before roasting for a mild heat.
- Make sure to cut the vegetables into uniform sizes to ensure even cooking.
- This dish pairs wonderfully with roasted meats, grilled chicken, or as a vegetarian main when served over grains.
