Description
This Roasted Butternut Squash & Sweet Potatoes With Rosemary recipe features tender, caramelized cubes of butternut squash and sweet potatoes combined with fragrant fresh rosemary and thyme. Roasted to perfection, this vibrant vegetable side dish brings warmth and comfort to any meal with its subtly sweet and herbaceous 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, leaves removed from stems
- 1.5 Tbsp fresh rosemary, removed from stems and roughly chopped
- Salt, to taste
- Pepper, to taste
Oils
- 1/4 cup olive oil
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare the Vegetables: In a large mixing bowl or directly on the baking sheet, combine the cubed butternut squash, cubed sweet potatoes, and sliced red onions. Add the minced garlic along with the fresh thyme leaves and chopped rosemary.
- Add Olive Oil and Seasonings: Drizzle the olive oil over the vegetables and herbs. Sprinkle with salt and pepper to your taste. Toss everything thoroughly to ensure all pieces are evenly coated with oil, herbs, and seasoning.
- Arrange for Roasting: Spread the vegetable mixture out in a single layer on the prepared baking sheet. For best roasting results, leave some space between pieces to allow air circulation and even browning.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for about 45 minutes. Halfway through cooking, give the vegetables a toss to promote uniform browning and tenderness.
- Check for Doneness: The dish is ready when the butternut squash and sweet potatoes are fork-tender and nicely browned on the edges. Adjust cooking time if necessary depending on your oven’s performance.
- Serve: Remove from oven and transfer to a serving dish. This makes an excellent side dish to accompany roasted meats, salads, or grains.
Notes
- For an extra layer of flavor, try adding a splash of balsamic vinegar before roasting.
- Make sure to cut the vegetables evenly to ensure uniform cooking.
- Feel free to substitute fresh herbs with dried herbs if fresh isn’t available; reduce quantities by half.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- This dish can be easily doubled to serve a larger group.
