Butternut squash, potatoes, peppers, and onions tossed in the best garlic parmesan dressing prepared with balsamic vinegar, herbs, seasonings, garlic, and olive oil.
Servings : 8servings
Prep Time 15 minutesmins
Cook Time 40 minutesmins
Total Time 55 minutesmins
Ingredients
For The Vegetables
1.5 to 2poundsbutternut squash,cubed
4thin-skinned potatoes,such as Yukon or gold potatoes, cubed
2red bell peppers,diced
2green bell peppers,diced
2yellow onions,quartered and pieces separated
For The Garlic Parmesan Dressing
¼cupolive oil
2tablespoonsbalsamic vinegar
2 to 3clovesgarlic,minced
2tablespoonsgrated parmesan cheese
2teaspoonsdried rosemary
1 teaspoondried thyme
salt and fresh ground black pepper,to taste
fresh grated parmesan,for garnish
fresh chopped parsley,for garnish
Instructions
Preheat oven to 475˚F.
In a large baking sheet or roasting pan, combine the cubed butternut squash, cubed potatoes, diced peppers, and onions; set aside.
In a small mixing bowl, whisk together the olive oil, balsamic vinegar, garlic, cheese, rosemary, thyme, salt, and pepper; whisk until thoroughly combined.
Pour the mixture over the prepared vegetables; stir and mix until well incorporated.
Spread the vegetables evenly and in one layer in the roasting pan.
Roast for about 35 to 40 minutes, stirring every 10 minutes or so, until vegetables are cooked through and browned.
Remove from oven and transfer to a serving dish.
Garnish with parmesan and parsley, and serve.
Notes
Cut your veggies in similar sizes for even cooking.
Don't crowd the baking sheet; veggies need room to roast, not steam.
High temps help caramelize the veggies, enhancing their sweet and earthy flavors.
Toss veggies with the dressing before roasting for even cooking and great flavor.
Stir veggies occasionally during roasting for even browning.
Test with a fork for doneness; it should slide in easily when veggies are tender.
Pair veggies with complimentary herbs like rosemary, thyme, and garlic.
To store leftovers, let the vegetables cool completely before storing them. Transfer the cooled roasted vegetables to airtight containers or resealable plastic bags and refrigerate for 3 days.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Side Dish
Cuisine: American
Keyword: butternut squash recipe, easy vegetable side dish, roasted potatoes recipe, thanksgiving side dish