Description
A flavorful and healthy roasted vegetable dish featuring tender butternut squash, sweet potatoes, and red onions, seasoned with fresh rosemary, thyme, garlic, and olive oil. Perfect as a side dish for fall and winter meals, this recipe highlights natural sweetness and herbaceous depth with simple roasting technique.
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 tablespoons fresh thyme, leaves removed from stems
- 1.5 tablespoons fresh rosemary, leaves 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) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Vegetables and Season: Place the cubed butternut squash, sweet potatoes, and sliced red onions onto the prepared baking sheet. Add the minced garlic, fresh thyme, fresh rosemary, olive oil, salt and pepper. Toss everything together thoroughly so all vegetable pieces are evenly coated with oil and seasonings.
- Arrange for Roasting: Spread the vegetables out evenly in a single layer on the baking sheet, making sure there is some space between the pieces to help them roast evenly and brown well.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for about 45 minutes. Halfway through cooking, toss the vegetables gently to promote even browning and cooking. The dish is done when the squash and potatoes are fork-tender and lightly browned on the edges.
Notes
- Make sure to cut the vegetables into evenly sized cubes to ensure uniform cooking.
- Fresh herbs like rosemary and thyme can be substituted with dried herbs if needed; reduce quantity by about one-third.
- For an extra layer of flavor, sprinkle a pinch of smoked paprika or cayenne pepper before roasting.
- This dish pairs well with roasted meats, grains, or can be added to salads and bowls.
- Leftovers can be refrigerated for 3-4 days and reheated in the oven for best texture.
