Roasted potatoes, butternut squash, peppers and onions are a great, tasty and simple side dish!
Last week we had a wonderful assortment of goodies in the CSA bag, including a beautiful butternut squash, a small container of assorted potatoes, and a purple sweet pepper.
Looking for something to accompany pork chops and green beans (also from the CSA), roasting the veggies seemed perfect.
A nice hot oven, a good toss with generous amounts of olive oil, salt, pepper and your favorite dry or fresh herb in a big mixing bowl (or even right on a baking sheet), and you have a simple side in about thirty minutes.
And aside from a quick stir half-way through with a wooden spatula, it’s pretty much “set and forget,” which I love.
This is EASY.
It’s worth noting, if you have other root vegetables, like carrots, that’s an easy thing to toss in the mix.
Just try and make sure all the pieces are similar sizes to help with even cooking!
- 1 butternut squash, peeled and cubed
- 3 medium potatoes, cubed
- 1 medium onion, cubed
- 1 sweet pepper, cubed
- 1/4 cup extra virgin olive oil
- 1 tablespoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon dried parsley (or your favorite herb)