Even in South Carolina we have had to turn on our heat by now. One amazing part of these cooler months is the ability to freely use the oven without a care of making the house too hot! In fact, I enjoy using my oven as a heat source in the evening. This recipe will not only warm your belly, but will also make your whole house smell delicious! The rosemary scent really comes alive through the slow roasting process!
This recipe takes some time to bake, but it is extremely quick and simple to prepare and creates a beautifully colorful plate. It also creates minimal mess, so clean up will be a breeze. These vegetables serve as a versatile side that can be eaten with so many meals and the natural sweetness is sure to please the kids!
- 3 medium beets, peeled and diced
- 1 large butternut squash, peeled and diced
- 1 tbsp. fresh rosemary
- 1 tbsp. fresh thyme
- 2 tsp. olive oil
- fresh cracked salt & pepper, to taste
- Preheat oven to 400℉.
- Combine all ingredients in a large bowl, stirring until beets and butternut are evenly coated in olive oil.
- Pour the contents of the bowl onto a large jelly roll pan.
- Bake for 45-60 minutes. You will know it is done when you can easily pierce the veggies with a fork.
- Serve immediately.
- Serves 10 ・60 calories per serving