Roasted Sweet Potatoes, Squash, & Apples

These quick and easy Roasted Sweet Potatoes, Squash, and Apples make a delicious and healthy Thanksgiving side dish! 

Thanksgiving is just around the corner, and I am always looking to experiment and try new side dishes to go alongside the turkey, stuffing, and mashed potatoes. This year I really wanted to create a healthy side dish since many of the other sides are high in calories, and I wanted something extra delicious. I combined sweet potatoes, squash, apples, and onions for an easy oven-roasted side dish that’s packed full of seasonal flavor and is sure to be a huge hit with your Thanksgiving guests!

This parchment-lined sheet pan is enough to feed 4-6 people and contains half of a large onion, one honeynut squash, one large apple, and an extra large sweet potato. Feel free to vary the amounts and ratios or to play around with different flavor combinations to suit your personal taste. Carrots would be a great addition to the mix, and butternut or acorn squash can be substituted for the honeynut squash.

Drizzle with olive oil, top with salt, pepper, and rosemary, and bake at 400 degrees for 20-25 minutes – easy peasy!

If you’re serving a large crowd, it’s really easy to double or triple this recipe. Just make sure that the fruits and veggies are in one even layer on the sheet pan, and cook them in batches until lightly browned and roasted. This healthy sweet and savory side dish always disappears quickly, so you may want to double or triple the recipe even if you’re NOT serving a large crowd!

Roasted Sweet Potatoes, Squash, & Apples

1 Extra Large Sweet Potato 1 Large Apple 1/2 Large Onion 1 Honeynut Squash (or 1/2 Butternut Squash) 2 Tbsp. Olive Oil 1 tsp. Dried Rosemary Salt and Pepper to taste

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Ingredients

• 1 Extra Large Sweet Potato
• 1 Large Apple
• 1/2 Large Onion white or yellow
• 1 Honeynut Squash or 1/2 Butternut Squash
• 2 Tbsp. Olive Oil
• 1 tsp. Dried Rosemary
• Salt and Pepper to taste

Instructions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Chop sweet potatoes, squash, onion, and apple into bite-sized pieces and place on baking sheet.
3. Drizzle with olive oil and top with salt, pepper, and rosemary.
4. Bake for 20-25 minutes or until the vegetables are lightly browned on the edges.
5. Garnish with fresh rosemary.

Check out these yummy Thanksgiving Dishes from my #CreativeFoodies friends:

 Thanksgiving Stuffing Cups from Play Party Plan | Individual Sweet Potato Casserole from Printable Crush | Cranberry Dip from Mom Endeavors | Easy Crock Pot Fried Apples from A Night Owl Blog | Honey Glazed Brussels Sprouts from Spaceships and Laserbeams | Coconut Curry Pumpkin Soup from Ashlee Marie | Maple Sweet Potato Casserole in a Jar from Mommy Hates Cooking | Roasted Brussels Sprouts, Butternut Squash, and Pecan Salad from The Idea Room |  Caramel Apple Crisp from Two-Twenty-One | Pumpkin Cinnamon Rolls from See Vanessa Craft

If you like this recipe, don’t forget to pin it!

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