Description
A hearty and flavorful roasted vegetable dish featuring tender butternut squash, sweet potatoes, and red onions, infused with fragrant rosemary and thyme, perfect as a comforting side or a wholesome vegetarian main.
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 & Herbs
- 4 large cloves garlic, minced
- 1.5 Tbsp fresh thyme, removed from stems
- 1.5 Tbsp fresh rosemary, removed from stems and roughly chopped
- Salt and pepper, to taste
Oil
- 1/4 cup olive oil
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make clean-up easier.
- Prepare the veggies: Place the cubed butternut squash, sweet potatoes, and sliced red onions onto the lined baking sheet. Add the minced garlic, fresh thyme, fresh rosemary, olive oil, salt, and pepper.
- Toss to coat: Mix everything together carefully but thoroughly on the baking sheet to ensure all vegetables are evenly coated with the herbs, garlic, oil, and seasonings.
- Arrange for roasting: Spread the vegetables out in a single layer, making sure to leave some space between pieces for proper roasting and caramelization.
- Roast: Place the baking sheet in the preheated oven and roast for about 45 minutes, tossing the vegetables halfway through the cooking time to promote even browning and tenderness.
- Check doneness: The dish is done when the butternut squash and sweet potatoes are fork-tender and lightly browned on the edges, giving a nice roasted flavor.
Notes
- If you prefer a sweeter profile, drizzle a small amount of maple syrup over the veggies before roasting.
- Use fresh herbs for best flavor, but dried rosemary and thyme can be used in a pinch (use about 1 tsp each if dried).
- Ensure the vegetables are cut into uniform sizes for even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated.
- This dish can be customized by adding other root vegetables like carrots or parsnips.
