Description
A simple and delicious recipe for roasted butternut squash and sweet potatoes seasoned with fresh rosemary, thyme, garlic, and olive oil. This dish is perfect as a comforting side, featuring caramelized, tender vegetables with fragrant herbs and a touch of savory seasoning.
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 tablespoons fresh thyme, removed from stems
- 1.5 tablespoons fresh rosemary, removed from stems and roughly chopped
- Salt and pepper, to taste
Other Ingredients
- 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 make cleanup easy.
- Prepare Vegetables: Place the cubed butternut squash, sweet potatoes, and sliced red onions on the prepared baking sheet. Add the minced garlic, fresh thyme, chopped rosemary, olive oil, salt, and pepper.
- Toss to Combine: Toss all the ingredients gently but thoroughly on the baking sheet to ensure each piece of vegetable is evenly coated with oil, garlic, herbs, salt, and pepper.
- Arrange for Roasting: Spread the vegetables out in a single layer on the baking sheet. Aim to leave some space between pieces to allow for proper caramelization and browning.
- Roast: Place the baking sheet in the preheated oven and roast for about 45 minutes. Toss the vegetables halfway through cooking to promote even browning and roasting.
- Check Doneness: The vegetables are done when they are fork-tender and lightly browned. Depending on your oven, the cooking time may vary slightly.
Notes
- This recipe is easily adaptable; you can add other root vegetables like carrots or parsnips for variety.
- For a stronger herb flavor, you can lightly bruise the herbs before chopping to release more oils.
- Ensure vegetables are cut into uniform sizes to promote even cooking.
- Leftovers taste great reheated or served cold in salads.
