Description
A comforting and flavorful side dish of roasted butternut squash and sweet potatoes infused with fresh rosemary and thyme, garlic, and perfectly caramelized onions. This recipe delivers tender, golden vegetables with aromatic herbaceous notes, ideal for a cozy autumn or winter 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
Herbs and Seasonings
- 4 large cloves garlic, minced
- 1.5 tablespoons fresh thyme, removed from stems
- 1.5 tablespoons fresh rosemary, removed from stems and roughly chopped
- Salt, to taste
- Pepper, to taste
Others
- 1/4 cup olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Vegetables and Mix: 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 thoroughly to ensure all the vegetables are evenly coated with oil and seasonings.
- Arrange for Roasting: Spread the vegetables out in a single layer on the baking sheet, making sure there is some space between them. This helps to achieve even roasting and caramelization.
- Roast: Place the baking sheet in the preheated oven and roast for about 45 minutes. Halfway through the cooking time, toss the vegetables gently with a spatula or tongs to ensure even browning. The vegetables are done when they are fork-tender and have a light golden-brown caramelization.
Notes
- Use fresh herbs for the best aromatic flavor; dried herbs will not give the same brightness.
- Cut the vegetables into uniform-sized pieces to ensure even cooking.
- You can substitute olive oil with avocado oil or another high-heat oil if preferred.
- This dish can be served warm or at room temperature.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven for best texture.
