Roasted Squash and Carrots

Total Time Prep: 15 min. Bake: 35 min.

Yield 8 servings

Sweet and savory, roasted squash and carrots are cooked with crunchy walnuts, brown sugar and warming spices for a side dish that’s sure to elevate any meal.

Ingredients

2 pounds carrots (about 12 medium), peeled
1 medium butternut squash (3 pounds), peeled and cubed
1/4 cup packed brown sugar
1/4 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts

Directions

Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise.
In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally.
Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.

Nutrition Facts

1 serving: 305 calories, 17g fat (2g saturated fat), 0 cholesterol, 567mg sodium, 40g carbohydrate (17g sugars, 10g fiber), 5g protein.

After the turkey’s done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. —Lily Julow, Lawrenceville, Georgia

Recipe Creator