Description
This Roasted Butternut Squash & Sweet Potatoes with Rosemary recipe offers a delightful combination of tender, caramelized butternut squash and sweet potatoes seasoned with fresh herbs and garlic. Perfectly roasted to golden perfection, this dish makes an ideal side that’s both flavorful and nourishing.
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
- 4 large cloves garlic, minced
- 1.5 Tbsp fresh thyme, 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 Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Vegetables and Seasonings: Place the cubed butternut squash, sweet potatoes, and sliced red onion on the prepared baking sheet. Add minced garlic, fresh thyme, rosemary, olive oil, salt, and pepper. Toss everything thoroughly to ensure all vegetables are evenly coated with the oil and seasonings.
- Arrange for Roasting: Spread the vegetable mixture out into a single layer on the baking sheet, making sure there’s some space between the pieces to promote even roasting.
- Roast: Place the baking sheet in the preheated oven and roast for around 45 minutes. Halfway through the cooking time, toss the vegetables to encourage uniform browning. The squash and potatoes are done when fork-tender and lightly browned.
Notes
- For extra crispiness, avoid overcrowding the pan to ensure vegetables roast rather than steam.
- Roasting times may vary based on your oven; check tenderness with a fork after about 40 minutes.
- Feel free to substitute fresh herbs with dried herbs if fresh are unavailable; reduce quantity to about 1 teaspoon each.
- This dish pairs wonderfully with roasted chicken or as part of a vegetarian meal.
