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Roasted autumn vegetables are a great side dish for any meal and a seasonal favorite!




  • 2/3 pound sweet potatoes (2 cups cubed)
  • 1/2 pound fresh beets (1-1/2 cups cubed)
  • 1/2 pound butternut squash (1-1/2 cups cubed)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon fresh thyme
  • 1/2 teaspoon fresh rosemary



  1. Preheat oven to 400oF. Scrub and dry sweet potatoes, beets and squash. Peel vegetables and dry again.
  2. Dice sweet potatoes, beets and squash into 1/2-inch size cubes. Cutting them into uniform pieces will provide more uniform roasting.
  3. Lay diced vegetables on a rimmed baking tray. Sprinkle with salt and pepper. Drizzle with oil and sprinkle with chopped herbs. Toss together until all pieces are coated.
  4. Roast in preheated oven 20 to 30 minutes or until vegetables are tender.

Serve hot or at room temperature. Refrigerate leftovers.


Serves 6. 


Nutrition Facts  
Amounts Per Serving: 6  
Calories: 84  
  % Daily Value
Total Fat: 2 g 4%
Saturated Fat: Trace Amounts 2%
Cholesterol: 0 mg 0%
Sodium: 240 mg 8%
Carbohydrate: 15 g 5%
Dietary Fiber: 2 g 10%
Protein: 1 g 3%
Vitamin A 194%
Vitamin C 27%
Calcium 3%
Iron 4%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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