This hearty side dish combines roasted butternut squash, sweet potatoes, and golden potatoes, all tossed with olive oil, fresh rosemary, salt, and pepper. It’s a perfect accompaniment for weeknight dinners, holiday meals, or fall-inspired feasts.
The mix of butternut squash and sweet potato adds natural sweetness, while the potatoes and rosemary bring savory balance. This recipe is a great way to enjoy roasted butternut squash and potatoes, and it showcases how to roast butternut squash with rosemary for a delightful flavor.
Savory Roasted Vegetables with Rosemary
This vibrant dish features a delightful combination of roasted butternut squash, sweet potatoes, and golden potatoes, all harmoniously blended with fresh rosemary. The vegetables are roasted to perfection, achieving a beautiful caramelization that enhances their natural sweetness.
The warm orange and golden hues of the butternut squash and sweet potatoes create an inviting presentation, making it a perfect side dish for any occasion. Whether it’s a weeknight dinner or a festive holiday meal, this recipe is sure to impress.
Preparation and Cooking Process
To prepare this dish, start by preheating your oven to 425°F (220°C). While the oven heats up, peel and cube the butternut squash, sweet potatoes, and golden potatoes. This step is essential for ensuring even cooking and caramelization.
Once the vegetables are prepared, toss them in a large bowl with olive oil, chopped rosemary, salt, and pepper. This mixture not only adds flavor but also helps to achieve that perfect roasted texture.
Roasting for Flavor
Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. This allows for optimal roasting, ensuring that each piece gets that delicious caramelized exterior.
Roast the vegetables in the preheated oven for about 25-30 minutes, stirring halfway through to promote even cooking. The result will be tender, flavorful vegetables that are beautifully caramelized and bursting with taste.
Serving Suggestions
Once roasted, remove the vegetables from the oven and serve them warm. This dish pairs wonderfully with a variety of main courses, making it a versatile addition to your meal rotation.
For an added touch, sprinkle some extra fresh rosemary on top before serving. This not only enhances the flavor but also adds a lovely aromatic quality to the dish.
Nutritional Benefits
This roasted butternut squash and potatoes dish is not only delicious but also nutritious. Each serving contains approximately 180 calories, making it a healthy side option.
With a balance of carbohydrates and healthy fats, it provides a satisfying accompaniment to any meal. The combination of butternut squash and sweet potatoes offers a rich source of vitamins and minerals, contributing to a well-rounded diet.
Why You’ll Love This Recipe
This roasted butternut squash and sweet potato recipe stands out for its simplicity and flavor. The use of fresh rosemary elevates the dish, creating a savory profile that complements the natural sweetness of the vegetables.
Whether you are looking for a comforting side dish or a flavorful addition to your holiday spread, this recipe is sure to become a favorite. It’s a fantastic way to enjoy the seasonal flavors of fall while providing a nourishing option for your table.
Savory Roasted Vegetables with Rosemary
This dish features tender butternut squash, sweet potatoes, and golden potatoes, all roasted until caramelized and flavorful. The recipe takes about 45 minutes from start to finish and serves 4 people.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 2 medium golden potatoes, peeled and cubed
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Vegetables: Peel and cube the butternut squash, sweet potatoes, and golden potatoes.
- Toss with Seasoning: In a large bowl, combine the cubed vegetables with olive oil, chopped rosemary, salt, and pepper. Toss until evenly coated.
- Spread on Baking Sheet: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast: Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even cooking.
- Serve: Remove from the oven and serve warm as a comforting side dish.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 180kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 30g