Description
A delicious and hearty side dish featuring roasted butternut squash, sweet potatoes, and red onions, seasoned with fresh rosemary, thyme, garlic, and olive oil. This recipe is perfect for a comforting fall or winter meal, offering a wonderful blend of natural sweetness and savory herb flavors with a tender and caramelized texture.
Ingredients
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 and Oil
- 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 the oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare the vegetables: Place the cubed butternut squash, sweet potatoes, and sliced red onions onto the parchment-lined baking sheet. Add the minced garlic, fresh thyme, rosemary, olive oil, salt, and pepper. Toss everything thoroughly to ensure the vegetables are evenly coated with the oil and herbs.
- Arrange the vegetables: Spread the veggies out in a single layer on the baking sheet, making sure there is some space between the pieces to allow for proper roasting and browning.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for about 45 minutes. Halfway through cooking, toss the vegetables to ensure even browning and roasting. The vegetables are done when they are fork-tender and have a light golden-brown color.
Notes
- Cut vegetables into uniform sizes to ensure even cooking.
- If you prefer a softer texture, roast a few minutes longer until desired tenderness is reached.
- Use fresh herbs for the best flavor, but dried can be substituted at about 1/3 the amount.
- This dish pairs well with roasted meats or can be served as a vegan main when combined with grains or legumes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in the oven to maintain texture.
