Description
This Roasted Butternut Squash & Sweet Potatoes with Rosemary is a flavorful and healthy side dish featuring tender, caramelized cubes of butternut squash and sweet potatoes, roasted alongside red onions, garlic, and fresh herbs. Perfectly seasoned and roasted to golden perfection, this recipe is simple yet packed with comforting fall flavors.
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 & Seasonings
- 1.5 Tbsp fresh thyme, removed from stems
- 1.5 Tbsp fresh rosemary, removed from stems and roughly chopped
- Salt, to taste
- Black pepper, to taste
Oils
- 1/4 cup olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Vegetables: 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 to the veggies.
- Toss Ingredients: Toss all the vegetables and seasonings together thoroughly, ensuring the squash and sweet potatoes are evenly coated with the olive oil and herbs for balanced flavor and browning.
- Arrange on Baking Sheet: Spread the veggies out in a single layer on the baking sheet with some space around them to allow for proper roasting and caramelization.
- Roast: Place the baking sheet in the preheated oven and roast for approximately 45 minutes. Halfway through the roasting time, toss the vegetables gently to promote even browning.
- Check Doneness: The squash and sweet potatoes should be fork-tender and lightly browned when done. If needed, roast a few minutes longer until tender and caramelized to your liking.
Notes
- You can substitute fresh herbs with 1 teaspoon each of dried thyme and rosemary if fresh is unavailable.
- For extra flavor, drizzle a tablespoon of balsamic vinegar or maple syrup on the veggies before roasting.
- This dish pairs well with roasted meats or can be enjoyed as a hearty vegetarian side.
- Allow the roasted vegetables to cool slightly before storing any leftovers in an airtight container in the refrigerator for up to 4 days.
