Ingredients
- 4 medium beets, peeled and diced into 1-inch cubes
- 3 cups diced butternut squash (about 1 small squash)
- 3 garlic cloves, minced
- Sea salt and ground pepper, to taste
- 2 teaspoons dried thyme
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons high-quality balsamic vinegar
- 2 tablespoons raw honey or pure maple syrup
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Add diced beets, butternut squash, and minced garlic to the baking sheet.
- Sprinkle with sea salt, ground pepper, and dried thyme.
- Drizzle with oil, balsamic vinegar, and honey or maple syrup.
- Toss everything well using your hands to evenly coat the vegetables.
- Spread the mixture in a single layer on the baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until tender and golden.
- Garnish with fresh thyme if desired and serve warm.
Notes
- Use gloves when peeling beets to avoid staining your hands.
- For a vegan option, use pure maple syrup instead of honey.
- Cut veggies to uniform size for even roasting.
- Leftovers can be stored in the fridge and reheated or served over salads.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 9g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
