When fall arrives, Roasted Beets and Butternut Squash are an easy autumn vegetable side dish! With savory herbs they are healthy, flavorful and will be a new family favorite.
I love roasted vegetables when the temps start to cool and on my regular rotation are these other healthy comfort foods southwest rice Bowl with roasted veggies, cauliflower with chipotle coconut cream and roasted vegetable bowl with miso dressing – I just can’t get enough!
Healthy Comforting Roasted Fall Vegetables
With savory herbs de provence these roasted beets and butternut squash are so full of flavor! I love how roasting beets brings out their sweet yet earthy flavors and when paired with sweet butternut squash it is a pair that I am in LOVE with making.
Adding some roasted fennel to the veggies takes away its licorice taste and leaves you with a sweet, yet crunchy vegetable that adds a unique taste! Toss it all with a little olive oil and some dried herbs and these autumn roasted vegetables are a savory dish you will fall in love (pun intended!).
I love my vegetables both grilled and roasted. They make the best bowl style foods especially when combined with easy roasted butter beans! I often make these vegetables that are roasted as meal prep along with roasted dill and dijon creamer potatoes so I have easy go to plant based meals all week long.
Ingredients for Roasted Butternut Squash and Beets
- Beets: Red beets are perfect for this recipe, they add a great pop of color. You could use yellow beets, but your roasted vegetables won’t be as colorful.
- Butternut Squash: Adds a touch of sweetness to this recipe, you could also use delicata or acorn squash.
- Red Onion and Garlic: Really adds savory taste to these autumn vegetables!
- Fennel: Don’t knock fennel before you try it roasted! It really brings out the sweeter side of this unique vegetable.
- Olive Oil: Just a small amount so your vegetables don’t end up shriveled.
- Herbs de Provence: This herb blend contains thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf – it’s amazing for fall and winter dishes if you have not tried it yet, get some now!
- Salt: For taste.
Seasoning Variations
- Maple syrup and cinnamon: Toss the squash with some cinnamon and then drizzle the whole dish with maple syrup before serving.
- Italian seasoning: Italian seasoning would be delicious with the beets and squash.
- Fresh herbs: Toss with some freshly minced parsley before serving.
How to Make Roasted Beets and Butternut Squash
Really it couldn’t be easier to make these roasted beetroot and butternuts squash!
- Cut and chop your vegetables – really go for uniform sized pieces for your squash and beets.
- Place butternut squash in a bowl first and toss with olive oil and herbs. Place on the prepared pan.
- Place your thinly sliced fennel and onion next to the squash in the pan.
- Place chopped beets in a bowl, toss with remaining olive oil, herbs de provence and salt.
- Roast for 50-60 minutes until tender. Stir halfway through.
Tips for Best Oven Roasted Vegetables Results
- Don’t toss your vegetables all together in one bowl. Toss your squash first in the bowl add it to the pan, then toss your beets otherwise your squash will be stained pink.
- Don’t cover your vegetables while they roasted, this will make them soggy.
- Want extra crispy oven roasted vegetables? Add cornstarch when tossing them.
- Use a flavored olive oil to really ramp up the flavor.
Recipe FAQs
Leftover roasted vegetables can be stored in an airtight container in the refrigerator for 3-5 days.
No, unfortunately not. The vegetables will change in texture when thawed and not be pleasant to the taste.
For meal prep, you can peel and slice the vegetables and store separately in the fridge. When ready to roast, toss with seasonings and enjoy fresh roasted vegetables.
Serving Recommendations
I love to serve these vegetables in a bowl atop kale with some roasted roasted butter beans and some fresh avocado slices!
Roasted chickpeas, baked tofu or tempeh are also great options for a complete plant based protein packed meal.
Other Vegetable Recipes to Make
- Maple Mustard Roasted Vegetable Sheet Pan Supper
- Brussels Sprout, Sweet Potato and Chickpea Sheet Pan Dinner
- Oil Free Roasted Vegetables with Easy Lemon Cream Sauce
- Vegan Lemon Butter Whole Roasted Cauliflower
Roasted Beets and Butternut Squash
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 1/2 cups red onion , thinly sliced
- 1 teaspoon minced garlic
- 2 teaspoon herbs de provence
- 1/2 teaspoon salt , divided
- 1-2 Tablespoons extra virgin olive oil , divided
Instructions
- Preheat oven to 425 degrees. Line a large rimmed baking pan with parchment paper or .
- Place butternut squash in a bowl, toss ½ Tablespoon olive oil and 1 tsp herbs de provence and ¼ salt. Place on the prepared pan.
- Place your thinly sliced fennel and onion next to the squash in the pan.
- Place chopped beets in a bowl, toss with remaining olive oil, herbs de provence and salt. Transfer beets to the pan.
- Roast for 50-60 minutes until tender. Stir halfway through.
Notes
- Serve atop kale or hearty salad greens with sliced avocado. Add in optional walnuts, almonds or roasted chickpeas.
