|Fall Roasted Vegetables, starring Butternut Squash|
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With Thanksgiving around the corner, we are all on the hunt for delicious Thanksgiving recipes that will knock everyone’s socks off. Last week, I made the most amazing, healthy vegetable side dish that takes the harvests of Fall and makes them extremely tasty! Behold, Fall Butternut Squash Roasted Vegetables!
We always have enough meat, so it’s great to have that gourmet-style veggie side to complement it all. The butternut squash, sweet potatoes, red onions and fresh rosemary are a wonderful combination, makes a nice vegetarian side dish as well. There are plenty of recipes for side dishes, but after making these Roasted Vegetables myself this past week, I am totally adding it to the Thanksgiving dinner line up! I paired this with roasted chicken so I know it will go great with our traditional Thanksgiving turkey. Please, try this at home. Your taste buds will thank you!
Fall Butternut Squash Roasted Vegetables
* 1 small butternut squash, cubed
* 1 red bell pepper, seeded and diced
* 1 sweet potato, peeled and cubed
* 4 small red skinned potatoes, cubed
* 2 handfuls of fresh Green Beans
* 1/2 red onion, quartered
* 1 tablespoon chopped fresh thyme
* 2 tablespoons chopped fresh rosemary
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* Salt and Pepper, to taste
The key to this recipe is freshness. Fresh rosemary. Fresh green beans. Fresh thyme. Fresh ‘make-you-cry’ red onion. No canned or dried foods here! Although if you do use not-so-fresh ingredients, it may still turn out OK.
Putting this recipe together is quite simple. Begin by preheating the oven to 475 degrees. Prep everything by washing, slicing and dicing the veggies. Grab a large bowl and combine the squash, red peppers, sweet potatoes, red skin potatoes and green beans. Add the onion as well, be sure to separate the pieces. Set aside.
Grab another, smaller bowl and combine the fresh thyme, rosemary, olive oil, vinegar, salt, and pepper. Once you have given it a nice stir, pour it into the large veggie bowl and toss, coating each and everything in it.
Spread the mixture onto a large roasting pan (I used a 13×9 Pyrex). Pop this in the oven for 40 minutes, turning the vegetables every 10 minutes or so (about 4 – 5 times) until they are nice and brown and cooked all the way through.
Now, DEVOUR! Hope you enjoy this recipe like we did! If you are looking for a yummy Thanksgiving dessert recipe, try these Melt-In-Your-Mouth Pumpkin Cookies…
Note: I got the base recipe from All Recipes, but added my own twists and turns to make it how I LOVED it!