I make roasted veggies about once a week. It is my go-to with vegetables! The principal is always the same, the only thing that changes is the veggies-peel, chop and clean the veggies, put in a bowl, toss with a combination of Extra Virgin Olive Oil and seasonings of salt, pepper, parsley and thyme, bake on a foil lined baking sheet at 400 degrees for 30-45 minutes and turn veggies half way through and viola, you have yourself some delicious roasted veggies.
This past Thanksgiving, the dish I got asked to bring was Roasted Butternut Squash and Sweet Potatoes. I got asked to bring this because about a month ago my in-laws asked if I could do anything with a Butternut Squash they had, so I roasted it like I normally would and threw it with some Sweet Potatoes I had and brought it over for dinner-they LOVED it (and I know they weren’t just making it up because I got a special request to make it-for Thanksgiving-that’s a big deal!!)
Isn’t it funny how the simplest things end up being the favorites?
I also thought I’d share a Thanksgiving Roundup, even my little compost worms I have in the basement got a little Thanksgiving feast of all the leftover veggies skins lol.
Remember how I posted ideas on what to do with Thanksgiving leftovers? Well, I tried the Turkey, Brie and Cranberry Quesadillas from Martha Stewart and they turned out great!!
Ingredients
- 1 Butternut Squash peeled and cubed
- 1 Acorn Squash peeled and cubed
- 2 Sweet Potatoes peeled and cubed
- 1 small onion peeled and chopped
- 3 garlic cloves peeled and diced
- 3 Tbs Extra Virgin Olive Oil three turns of the wrist in the bowl
- 1 Tbs Salt
- 1 tsp each pepper and parsley flakes
- 1 Tbs fresh thyme leaves about 6-8 sprigs, ok to use thyme flakes, just use 1 tsp instead of tbs
Instructions
- Preheat oven to 400. Line a baking sheet with aluminum foil. Peel and chop all the veggies and throw them in the bowl (the peeling will take a long time with the squash, I cut mine in chunks and then scoop out the innards with the seeds and throw that out and then cut of the peel in bigger chunks-probably not the most efficient way but it works). After all the veggies and onion and garlic are in a bowl pour extra virgin olive oil in - about three turns of the bowl. Add the seasonings and then stir. Lay out on lined baking sheet. Bake for 15 minutes, then turn veggies over and bake for another 15-20 minutes. My veggies usually take 35-40 minutes. Poke a fork into the veggies to test if done -the veggies should be soft and not hard anymore (don't over bake because they'll get mushy).
Sonja says
Making this tonight, a fall and winter favorite!
Sweetphi says
Yay – so happy to hear that! I’m craving it now and don’t think I can wait until Thanksgiving 🙂
Natalie says
We have all our veggies prepped and will be putting them in the oven shortly. Jake and I are excited to see how they turn out. We love this dish. Have a great Christmas Eve tonight and we will see you tomorrow!
Cacai Mrf says
It’s been long time I haven’t been in the kitchen, like a week or two (I cook rice but most of our viand got from resto, my 2 year old child is so demanding of time, ooh well) and I really would want to do such as soon as possible and would like to have some roasted. This would be perfect one since squash and sweet potato, are two of my fave vegetable and root crop. Thanks for sharing! Looks easy to do too. Cool.
Sweetphi says
Thanks for the comment! You must be super busy running around with a 2 year old 🙂 These vegetables are super easy to make, they just require a little peeling and chopping, and then you can pop them in the oven and viola, you have yourself some nicely roasted veggies!
md kennedy says
I thought I was the only one who did this with root veggies! It is a great way to try the “odd” and new ones that pop up in the exotic area of the grocery store! The only difference is that I use fresh rosemary, but I should try the thyme on the less sweet veggies.
Sweetphi says
That’s great to hear that you do that too with veggies, and you’re absolutely right, it is the perfect way to try different vegetables! I’ll have to try the recipe with fresh rosemary, that sounds great also!
Rita says
Phi I love your directions —– especially adding the olive oil to your roasted vegetables ” 3 turns of the wrist” that one I will remember. We love squash and we love sweet potatoes.
Sweetphi says
Haha, thanks for the comment Rita! I’m glad my directions will be memorable 🙂 If you like squash and sweet potatoes, I think you’ll love this recipe!