Name: Roasted Carrots & Butternut Squash with Shallot and Thyme
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 3.5 cup(s) uncooked carrot(s) peeled, cut into chunks on the bias; 3.5 cup(s) uncooked butternut squash peeled, cubed; 6 medium uncooked shallot(s) quartered; 5 spray(s) cooking spray; 1 tsp kosher salt; 0.5 tsp ground cinnamon; 0.5 tsp ground cumin; 0.25 tsp black pepper; 1 tsp orange zest finely grated; 1 Tbsp fresh thyme chopped

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Total Time: 0:55
Prep: 0:20
Cook: 0:35
Serves: 4
Difficulty: Easy

Here’s a wonderful side dish for roasted chicken, turkey or pork.

Ingredients

uncooked carrot(s)

3 ½ cup(s), peeled, cut into chunks on the bias
uncooked butternut squash

3 ½ cup(s), peeled, cubed
uncooked shallot(s)

6 medium, quartered
cooking spray

5 spray(s)
kosher salt

1 tsp
ground cinnamon

½ tsp
ground cumin

½ tsp
black pepper

¼ tsp
orange zest

1 tsp, finely grated
fresh thyme

1 Tbsp, chopped

Instructions

Preheat oven to 425°F. Line a large baking pan with parchment paper.
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.
Serving size: 1 c

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Roasted Carrots & Butternut Squash with Shallot and Thyme

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Roasted Carrots & Butternut Squash with Shallot and Thyme

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