This Paleo recipe combines the natural sweetness of butternut squash and beets with the rich flavor of pure maple syrup and savory thyme. It's a nutritious and tasty side dish that's perfect for any Paleo meal.
Ingredients: 1 butternut squash, peeled, seeded, and diced. 3 beets, peeled and diced. 2 tablespoons olive oil. 2 tablespoons pure maple syrup. 1 teaspoon dried thyme. Salt and pepper to taste.
Instructions: Set the oven temperature to 425F 220C. Add the diced beets and butternut squash to a large mixing bowl. After drizzling the veggies with olive oil and maple syrup, season with salt, pepper, and dried thyme. In order to evenly coat the vegetables with seasoning, toss everything together. Arrange the coated veggies in a single layer on a silicone baking mat or parchment paper-lined baking sheet. Roast, stirring halfway through, in the preheated oven for 30 to 35 minutes, or until the vegetables are soft and beginning to caramelize. Before serving, take out of the oven and allow to cool for a few minutes. Savor the flavor of your Paleo Maple Roasted Beets and Butternut Squash!
Prep Time: 15 minutes
Cook Time: 35 minutes
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