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Roasted beets and butternut squash in a white bowl and garnished with herbs.
Servings: 6

Roasted Beets + Butternut Squash

This roasted beets and butternut squash recipe is the perfect size dish if you love caramelized vegetables drizzled with tangy balsamic and sweet honey.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
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Ingredients 

  • 4 medium beets, peeled and diced into 1-inch cubes
  • 3 cups diced butternut squash, 1 small squash
  • 3 fresh garlic cloves, minced
  • sea salt and ground pepper, to taste
  • 2 tsps dried thyme
  • 2 Tbsps avocado oil or olive oil
  • 2 Tbsps high-quality balsamic vinegar
  • 2 Tbsps raw honey or pure maple syrup

Instructions 

  • Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.
  • Add the diced beets, butternut squash, and garlic to the baking sheet.
  • Sprinkle everything with sea salt, pepper, and thyme.
  • Drizzle with your oil, balsamic, and honey.
  • Use your hands to toss everything really well, then spread evenly in a single layer onto the sheet pan.
  • Roast for 25-30 minutes, flipping halfway, or until tender and golden.
  • Sprinkle with fresh thyme if desired before serving.

Nutrition

Calories: 125kcal, Carbohydrates: 21g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Sodium: 47mg, Fiber: 3g, Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

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