Roasted Root Vegetables

Sherisse'

Sweet potato, butternut squash, red onion, and whole garlic cloves roasted until perfectly caramelized with golden edges and tender centers. An easy, hands-off side dish that works year-round.

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Prep Time 15

Cook Time 45

Total Time 1

Course Side Dish

Cuisine American

Servings servings

Calories 158 kcal

Equipment

Large rimmed baking sheet
Large mixing bowl

Ingredients

1 lb sweet potato, peeled and cut into 1.5-2 inch chunks
1 lb butternut squash, peeled and cut into 1.5-2 inch chunks
1 large red onion, cut into 8 thick wedges
6-8 cloves garlic, peeled and left whole
1 lemon, cut into 6-8 wedges (optional)
2 tablespoon avocado oil
1 teaspoon kosher salt
½ teaspoon black pepper
2-3 sprigs fresh thyme or rosemary (optional)

Instructions

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Preheat your oven to 425°F.
Peel and cut the sweet potato and butternut squash into 1.5-2 inch chunks. Cut the red onion into thick wedges (8 wedges from one onion works well). Peel the garlic cloves but leave them whole. Cut the lemon into wedges if using.
Add all the vegetables (sweet potato, butternut squash, red onion, and garlic) to a large bowl. Drizzle with 2 tablespoon avocado oil and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Toss until everything is evenly coated.
Spread the vegetables in a single layer on a large rimmed baking sheet. Don't overcrowd the pan—use two sheets if needed. Tuck the lemon wedges and fresh herb sprigs throughout if using.
Roast at 425°F for 45-50 minutes, stirring once halfway through (around the 25-minute mark), until the vegetables are fork-tender and caramelized at the edges.
Squeeze the roasted lemon wedges over the vegetables before serving for extra brightness.

Notes

Cut size matters: Keep vegetable pieces around 1.5-2 inches for even cooking and nice caramelization. Smaller pieces will get crispier; larger pieces stay more tender inside.

Don't overcrowd the pan: Use two baking sheets if needed. Crowded vegetables steam instead of roast, which means no golden, caramelized edges.

Oil choice: Avocado oil works best for high-heat roasting because of its high smoke point, but olive oil works fine too and adds nice flavor.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 400°F oven for 8-10 minutes to restore some of the crispy edges.

Nutrition

Calories: 158kcalCarbohydrates: 29gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 434mgPotassium: 589mgFiber: 5gSugar: 6gVitamin A: 18783IUVitamin C: 30mgCalcium: 76mgIron: 1mg

Keyword caramelized vegetables, easy roasted vegetables, oven roasted vegetables, roasted butternut squash, roasted root vegetables, roasted sweet potato, root vegetable side dish

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