Oven-Roasted Sweet Potatoes Butternut Squash Carrots with Olive Oil and Pancetta

Oven-Roasted Sweet Potatoes, Butternut Squash, Carrots with Olive Oil and Pancetta.  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.  It may be short on heat, but long on flavor – making this dish so tasty will definitely give everyone that “ooo” yummy factor!

 

With this recipe, the pancetta is the secret to giving these vegetables a wonderful underlying flavor, that wasn’t overpowering.  So don’t skip it.

And what was even more surprising, is when I served this vegetable side dish at our small soiree dinner party, no one was really able to tell me what the hidden flavor was.

Interestingly, as a simple vegetable side dish, you can definitely say it was not boring!   

In fact, it was the perfect amount of smokiness coming from the pancetta that made all the flavors of this vegetable medley come alive! 

It was SO good, everyone loved it!  May I say….it was perfect!

This Oven-Roasted Sweet Potatoes Butternut Squash and Carrots will make an outstanding side dish.

I made this medley a few days ago while having friends over for dinner and served it alongside a London Broil Steak Grilled to Perfection.

It turned out to be a fantastic side dish to serve with the meat.  Something different, and yet relatively easy. 

I also made a Quinoa Salad Mediterranean-Style 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 dishes for dinner.

Besides, this dish is not only positively delicious, but it also makes a splash of vibrant orange-colored vegetables that looks so pretty on the table!

Oven-Roasted Sweet Potatoes, Butternut Squash, Carrots with Olive Oil, and Pancetta could really work well as the new ‘healthy side’ dish for the upcoming holidays.

 

Here’s a Tip:

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 lifesaver!

*Full Recipe Card Below! 

Ingredients for Oven-Roasted Sweet Potatoes Butternut Squash Carrots with Olive Oil and Pancetta:

• 4 large carrots – peeled, chopped

• 2 sweet potatoes- peeled and 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 (or 4 ounces of chopped pancetta)

Directions:

1.  Preheat oven to 375 degrees F (190.6 C).
2.  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.

3.  Pour the remaining olive oil over the vegetables.  Mix well, until well combined.
4.  Roast in the oven for 30 minutes.  Gently turning the veggies over to roast evenly.
5.  If the veggies look like they are getting dried out, then drizzle some olive oil over them to keep them moist.

6.  Turn OFF the oven. Leave the vegetables inside the oven for an additional 30 to 40 minutes, or until the vegetables are tender.
7.  Remove and transfer to a serving platter.  Serve warm.

Serves 6 to 8

More Oven-Roasted and Baked Sides:

• Oven-Fried Sweet Potatoes
• Oven-Baked Parsnip Fries
• Spaghetti with Oven-Roasted Tomatoes
• Roasted Broccoli and Cauliflower with Wine and Cheese
• Asparagus Au Gratin – Lightened!

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Thanks for stopping by!

Anna and Liz