Name: Oven-Roasted Sweet Potatoes, Butternut Squash with Carrots & Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 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 (or 4 ounces of chopped pancetta)

Jump to Recipe

Oven-Roasted Sweet Potatoes Butternut Squash with Carrots & Pancetta is a colorful, flavor-packed side dish. Tossed with olive oil, red pepper flakes, and rosemary, the veggies roast to perfection while crispy pancetta adds a rich, savory flavor to them. Delish! Simple, comforting, and sure to impress with every bite.

A white serving platter with a serving of orange color vegetables.

Oven-Roasted Sweet Potatoes Butternut Squash with Carrots made special…

When it comes to cooking a side dish that’s loaded with flavor and is good for the family, this recipe comes to mind. This delicious medley of roasted sweet potatoes with butternut squash and carrots come alive with only a few ingredients.

In addition, the pancetta is the secret ingredient giving these vegetables a wonderful underlying flavor, and not overpowering. Plus, it was the perfect amount of smokiness coming from the pancetta that made all the flavors of this vegetable medley come alive! So don’t skip it.

The best part? No one will be able to tell… what the hidden flavor is. Surprisingly enough, this is a simple vegetable side dish, you can definitely say- is not boring!

We adore roasting a variety of vegetables this time of year. Some of our favorites are Roasted Broccoli and Cauliflower with Wine, Oven-Roasted Brussels Sprouts & Carrots Casserole, and Roasted Brussels Sprouts with Bacon & Parmesan, just to name a few.

What to Serve Them With…

So when I make this oven-roasted sweet potatoes with butternut squash as a side dish, I usually serve them with our London Broil Steak Grilled to Perfection, or Mom’s Best Chicken Piccata. They add so much color to the plate, and everyone loves its flavors. But, here are a few more options for you to serve them with:

Fried Pork Chops Milanese
Baked Stuffed Pork Chops
Chicken Rollatini with Prosciutto & Cheese
Roasted Boneless Turkey Breast

A white platter with a serving of roasted orange vegetables.

Great Recipe Tips

Look for Already Pre-Cut Veggies: Most supermarkets and gourmet shops already sell pre-cut vegetables. This will make it easier for everyone to make this dish by eliminating much of the prep work. Which, for many of us who have busy lives, becomes a lifesaver!
Look for Already Chopped Pancetta: Also, most Deli departments will sell pancetta already chopped in packages. They come in 4-ounce packages, and one package is enough for this recipe.

Ingredients Needed for Oven-Roasted Sweet Potatoes Butternut Squash with Carrots:

For our oven-roasted vegetable medley, you will need the following ingredients:

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
4 ounces of chopped pancetta (or 3 slices pancetta- diced)

How To Make It?

Our full recipe card is located at the bottom. But first, let’s run through our easy-to-follow steps so you’ll understand what’s involved before you start.

1. Preheat the oven to 375 degrees F (190.6 °C).
2. Lightly drizzle 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.

A large roasting pan filled with raw veggies.

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. Yields: 6 to 8 servings

A white platter filled with a serving of roasted orange color veggies.

A Delicious Side Dish

This recipe for Oven-Roasted Sweet Potatoes Butternut Squash with Carrots & Pancetta turned out to be a fantastic side dish! Loaded with flavor, this recipe makes a splash of vibrant orange-colored vegetables that will complement your dinner!

Try this recipe, you won’t be disappointed.

Enjoy!

Try These Next!

Hello friends! Are you cooking or baking with us? If you tried our Oven-Roasted Sweet Potatoes Butternut Squash with Carrots & Pancetta, let us know and leave a comment and a star rating below! Sharing your experience and insights will not only help those who read them but will help us too!

Oven-Roasted Sweet Potatoes, Butternut Squash with Carrots & Pancetta

Yield: 6 to 8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This 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. This recipe makes a delicious side dish and everyone will go bonkers over the flavors!

Ingredients

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 (or 4 ounces of chopped pancetta)

Instructions

Preheat oven to 375 degrees F (190.6C).
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, until well combined.
ROAST in the 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 an additional 30 to 40 minutes, or until the vegetables are tender.
Remove and transfer to a serving platter. Serve warm.
Serves 6 to 8

Nutrition Information:

Yield: 6 servings Serving Size: 1 serving (1 cup)
Amount Per Serving: Calories: 204Total Fat: 11.3gCarbohydrates: 19.5gFiber: 3.4gSugar: 6.4gProtein: 2.6g

Happy and Healthy Roasting! 🙂

Thanks for stopping by!

Anna and Liz

Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

FREE EMAIL BONUS

Weeknight Dinners Made Easy

Tips & recipes for delicious meals . . . no matter your skill level!

Please enable JavaScript in your browser to submit the form.kadence-form-acba8e-3e .kadence-blocks-form-field.kb-submit-field { display: none; }