Description
A flavorful and hearty dish featuring roasted butternut squash and sweet potatoes seasoned with fresh rosemary, thyme, garlic, and olive oil. This easy-to-make recipe results in tender, caramelized vegetables with a fragrant herbal aroma, perfect as a comforting side for any meal.
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 Tbsp fresh thyme, removed from stems
- 1.5 Tbsp fresh rosemary, removed from stems and roughly chopped
- Salt and pepper, to taste
Oils
- 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 cleanup easier.
- Prepare and season the vegetables: Place the cubed butternut squash, sweet potatoes, and sliced red onion onto the prepared baking sheet. Add the minced garlic, fresh thyme, fresh rosemary, olive oil, salt, and pepper. Toss thoroughly to ensure all the vegetables are evenly coated with the oil and seasonings.
- Arrange the vegetables: Spread the vegetables out on the baking sheet in a single layer, making sure there is some space between the pieces to allow for even roasting and caramelization.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for about 45 minutes. Halfway through, toss the vegetables to promote even browning and cooking. The vegetables are done when they are fork-tender and have a nice golden-brown color.
Notes
- For extra flavor, feel free to add a drizzle of balsamic vinegar before serving.
- You can substitute fresh herbs with 1 teaspoon each of dried thyme and rosemary if fresh is unavailable.
- Make sure to cut the vegetables into uniformly sized pieces for even cooking.
- If you prefer softer vegetables, extend the roasting time by 5-10 minutes, checking frequently to prevent burning.
