Photo of Roasted carrots & butternut squash with shallot and thyme by WW

Roasted carrots & butternut squash with shallot and thyme

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SmartPoints® value per serving
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Easy
Here’s a wonderful side dish for roasted chicken, turkey or pork.

Ingredients

Uncooked carrot(s)

3½ cup(s), peeled, cut into chunks on the bias

Uncooked butternut squash

3½ cup(s), peeled, cubed

Uncooked shallot(s)

6 medium, quartered

Cooking spray

5 spray(s)

Kosher salt

1 tsp(s)

Ground cinnamon

½ tsp(s)

Ground cumin

1½ tsp(s)

Black pepper

¼ tsp(s)

Orange zest

1 tsp(s), finely grated

Fresh thyme

1 tbsp(s), chopped

Instructions

  1. Preheat oven to 425°F(218°C). Line a large baking pan with parchment paper.
  2. Spread carrot, squash and shallot in a single layer on prepared pan and coat with cooking spray; season with salt, cinnamon, cumin and pepper. Roast until well browned, stirring once halfway through cooking, 30-35 minutes. Serve vegetables sprinkled with zest and thyme.
  3. Serving size: 1 c