Oven-Roasted Vegetables: Butternut Squash, Beets, and Potatoes
A colorful and comforting side dish, totally fuss-free.
- Prep time: 15 minutes
- Cook time: 30 minutes
When you want to eat healthy without spending hours in the kitchen, roasted vegetables are the ultimate solution. Just chop, season, pop in the oven, and let it do all the work. The result? Vegetables that are caramelized on the outside, melt-in-your-mouth tender on the inside, and fragrant with paprika and basil. Simple, effective, delicious.
Ingredients
-
butternut squash
-
raw red beets
-
potatoes
-
olive oil
-
paprika
-
basil
-
salt and pepper
Recipe steps
Preheat the oven
Set your oven to 200°C (or 180°C with fan).
Prepare the vegetables
Peel the butternut squash and beets, then cut them into medium-sized pieces. For the potatoes, peeling is optional: a good wash is enough if you prefer them with the skin on.
Season generously
In a large bowl, mix the olive oil, paprika, dried basil, salt, and pepper. Add the vegetables and toss well so that each piece is coated with the spices.
Arrange on the baking sheet
Spread the vegetables on a large baking sheet lined with parchment paper. Make sure to arrange them in a single layer so they roast evenly and don’t steam.
Bake and let them roast
Roast for about 30 minutes, until the vegetables are tender and slightly golden around the edges. They should still have a little bite to them.
Tips and variations
- Switch up the vegetables depending on the season: carrots, parsnips, sweet potatoes, or turnips work wonderfully with this spice blend.
- For extra indulgence, add a few unpeeled garlic cloves to the baking sheet: they’ll turn soft and deliciously sweet.
- Want a little crunch? Sprinkle some pumpkin or sunflower seeds during the last 5 minutes of cooking.
Anti-waste tips
Don’t throw away the butternut and beet peels!
Here are a few ideas:
- Turn them into chips: season with oil and salt, then bake at 180°C until crispy
- Add them to a homemade vegetable broth
- Compost them to feed your garden
