Description
How to make roasted green beans and butternut squash with olive oil and herbs that creates the perfect golden, tender side dish for any meal.
Ingredients
Scale
Main Vegetables
- 2 pounds butternut squash, peeled and cubed into 1-inch pieces
- 1 pound fresh green beans, trimmed and halved
- 1 medium red onion, sliced into thick wedges
Seasonings and Oil
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Finishing Touches
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup toasted pine nuts
- 2 tablespoons balsamic vinegar
- 1/4 cup dried cranberries
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon red pepper flakes, optional
Instructions
- Prep Oven: Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper. This high heat creates the golden, caramelized edges we want on our vegetables.
- Cut Vegetables: Cut butternut squash into 1-inch cubes and trim green beans, halving longer ones. Keep pieces similar in size so everything cooks evenly and finishes at the same time.
- Season Everything: Toss squash, green beans, and onion wedges with olive oil, salt, pepper, thyme, garlic powder, and paprika. Make sure every piece is well-coated for maximum flavor development.
- Arrange Pan: Spread vegetables in a single layer on your prepared baking sheet, ensuring pieces don’t overlap. Crowded vegetables steam instead of roast, preventing those gorgeous golden edges we’re after.
- Roast Vegetables: Roast for 20-25 minutes, stirring once halfway through, until squash is tender and edges are golden brown. Green beans should be crispy-tender with some caramelized spots.
- Add Finishing: Remove from oven and immediately sprinkle with fresh rosemary, pine nuts, and cranberries. Drizzle with balsamic vinegar while vegetables are still hot to help flavors meld together beautifully.
- Serve Immediately: Garnish with fresh parsley and red pepper flakes if desired. Serve warm as a side dish or over grains for a complete meal that everyone will love.
Notes
- Cut all vegetables the same size for even cooking or some will burn while others stay raw.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Substitute maple syrup for balsamic vinegar for a sweeter flavor profile.
- Double the recipe using two pans to prevent overcrowding and ensure proper caramelization.
- Add delicate herbs like parsley only after roasting to preserve their bright color and fresh flavor.
Allergy Information: Tree Nuts
Nutrition
- Calories: 165 calories
- Fat: 8g
- Carbohydrates: 24g
- Protein: 4g