A colorful medley of root vegetables consisting of carrots, sweet potatoes, butternut squash and white potatoes, are oven-roasted with extra virgin olive oil, crushed red pepper, rosemary, and pancetta. May be short on heat, but long on flavor – making this dish so tasty, will definitely give everyone that “ooo” yummy factor!
The pancetta gave the vegetables a nice flavor, that wasn’t over powering. Actually, no one was really able to tell what the hidden flavor was (to my surprise). There was just the right amount of smokiness from the Italian bacon that enhanced the flavors of this vegetable medley. It was perfect!
While it’s still warm outside here in the South (about 75 degrees) I decided to make something using butternut squash again. You could say I am in love with butternut squash lately! So I made this medley a few days ago while having friends over for dinner serving it alongside a grilled London Broil.
It turned out to be a fantastic side dish to serve with the meat. Something different, and yet relatively easy. And, I also made a Mediterranean-style quinoa salad instead of the usual leafy green salad, to add a healthy grain for dinner this time. I’m really not a huge meat eater like the cute men in my life, overall I prefer veggies and healthy grains. Everyone really enjoyed all three for dinner.
I also loved the blend of all the vibrant orange colors making it so pretty on the table. This could really work well as a side dish for Thanksgiving next week. I may just have to make a slight change on my Thanksgiving menu.
Here’s a tip: These days most supermarkets and gourmet shops sell already pre-cut vegetables, making it easier for everyone to make this dish by eliminating much of the prep work. Which for many of us that have busy lives, becomes a life saver!
Oven-Roasted Sweet Potatoes, Butternut Squash, Carrots with Olive Oil and Pancetta
- 4 large carrots – peeled, chopped
- 2 sweet potatoes- peeled chopped
- 2 white potatoes- peeled, chopped
- 3 cups butternut squash- chopped
- 2 onions- chopped
- 1/3 cup extra-virgin olive oil
- 1/4 tsp. crushed red pepper
- 1/2 tsp. sea salt
- 1/8 tsp. fresh cracked pepper
- 1 tsp. dried rosemary
- 1 tsp. garlic powder
- 3 slices pancetta- diced
Preheat oven 375 degrees.
Lightly drizzle with some olive oil on the bottom of a large roasting pan. Place all the vegetables into a roasting pan. Scatter all the seasonings and diced pancetta over the vegetables.
Pour the remaining olive oil over the vegetables. Mix well using your hands.
Roast in oven for 30 minutes. Gently turning the veggies over to roast evenly.
If the veggies look like they are getting dried out, then drizzle some olive oil over them to keep them moist.
Turn OFF the oven. Leave the vegetables inside the oven for additional 30 to 40 minutes, or until the vegetables are tender.
Remove and transfer to a serving platter. Serve warm.
Serves 6 to 8