Roasted Sweet Potatoes and Butternut Squash
"roasted butternut squash and sweet potatoes "
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Roasted Sweet Potatoes and Butternut Squash
ingredients
- 2 medium butternut squashes
- 4 medium sweet potatoes
- 4 tablespoons olive oil
- 4 tablespoons maple syrup
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon garlic powder
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
- 2.
Peel and cube the butternut squash and sweet potatoes into half-inch pieces.
- 3.
In a large bowl, mix olive oil, maple syrup, dried thyme, dried rosemary, garlic powder, salt, and pepper.
- 4.
Add the diced squash and sweet potatoes to the bowl, toss to coat thoroughly.
- 5.
Spread the coated vegetables onto the prepared baking sheets in a single layer.
- 6.
Roast in the preheated oven for 25-30 minutes, flipping the vegetables halfway through, until tender and lightly caramelized.
- 7.
Let cool for a few minutes before serving.
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