Description
Oven-roasted butternut squash and sweet potato cubes seasoned with minced garlic, red onion, fresh rosemary, and thyme. This dish is tender, caramelized, and bursting with flavor, perfect as a cozy side for holiday menus or weeknight dinners.
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
Seasonings & Oil
- 4 large cloves garlic, minced
- 1.5 Tbsp fresh thyme leaves, removed from stems
- 1.5 Tbsp fresh rosemary, removed from stems and roughly chopped
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare the vegetables: Place the cubed butternut squash, sweet potatoes, and sliced red onions into a large mixing bowl or directly on the baking sheet.
- Add seasonings and oil: Sprinkle the minced garlic, fresh thyme leaves, and chopped rosemary over the vegetables. Drizzle with olive oil, then season with salt and pepper to your taste. Toss everything well to ensure the squash and potatoes are evenly coated with oil and herbs.
- Spread evenly: Arrange the vegetables in a single layer on the baking sheet, leaving some space between the pieces to allow for proper roasting and caramelization.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for about 45 minutes, tossing the vegetables halfway through the cooking time to ensure even browning.
- Check doneness: The vegetables are done when they are fork-tender and lightly browned on the edges. Adjust roasting time slightly based on your oven’s performance if needed.
- Serve warm: Remove from oven and serve this flavorful, tender roasted vegetable medley as a hearty side dish to your meal.
Notes
- For extra caramelization, make sure not to overcrowd the baking sheet; use two sheets if necessary.
- Fresh rosemary and thyme can be substituted with 1 tsp each of dried herbs if fresh is not available.
- These roasted vegetables pair beautifully with grilled meats, roasted chicken, or served alongside quinoa or rice for a vegetarian meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in the oven for best texture.
