Printable Roasted Beets and Butternut Squash Recipe Card
Roasted beets and butternut squash is a savory vegetable sheet pan dinner that is perfect for a cozy fall meal.
Servings: 4 Servings
Ingredients
- 2 cups beets, peeled and cut into bite sized pieces
- 3 cups butternut squash, peeled and cut into bite sized pieces
- 2 cups fennel bulb, thinly sliced
- 1 ½ cups red onion thinly sliced
- 1 tsp garlic, minced (about 2 cloves)
- 2 tsp herbs de provence, divided
- 1 tsp salt, divided
- 2 tbsp extra virgin olive oil, divided
Instructions
- Preheat the oven to 425℉. Line a large rimmed baking pan with parchment paper or aluminum foil.
- Place the diced butternut squash in a bowl. Toss it with 1 tbsp olive oil, half of the minced garlic, 1 tsp herbs de provence, and ½ tsp salt. Place on one side of the prepared baking pan.
- Place your thinly sliced fennel and onion next to the squash in the pan.
- Place the chopped beets in the bowl. Toss with the remaining olive oil, garlic, herbs de provence and salt. Transfer the beets to the other half of the pan.
- Roast for 40-50 minutes, or until tender. Stirring halfway through.