Seasonal root vegetables including squash, sweet potatoes, carrots, and rutabaga have a sweet and hearty flavor when roasted with olive oil and herbs. This side dish is great to serve with beef, pork, and poultry.
Preparation Time
45 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr 15 mins
Calories
297 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Mix butternut squash, delicata squash, sweet potato, rutabaga, and red potato pieces, carrots, and onion in a large roasting pan. Mix rosemary, thyme, and oregano in a small bowl.
Step 3
Drizzle olive oil over the vegetables and sprinkle with herb mixture; toss to coat vegetables with oil and herbs. Scatter bay leaves over vegetables and drizzle lemon juice and red wine vinegar over the top.
Step 4
Roast in the preheated oven until vegetables are tender, about 1 hour and 30 minutes, stirring every 30 minutes. Season with salt and black pepper.
Ingredients
1 pinch salt
1 pinch ground black pepper
1 teaspoon dried oregano
2 carrots, sliced
2 tablespoons dried rosemary
1 large onion, sliced
2 tablespoons dried thyme
2 tablespoons extra-virgin olive oil
1 dash red wine vinegar
1 dash lemon juice
1 large butternut squash - peeled, seeded, and cut into 1-inch pieces
1 large delicata squash - peeled, seeded, and cut into 1-inch pieces
3 sweet potatoes, peeled and cut into 1-inch pieces
1 (2 pound) rutabaga, peeled and cut into 1-inch pieces
