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Roasted Carrots & Butternut Squash with Shallot and Thyme

0
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

ground cinnamon

½ tsp

ground cumin

½ tsp

black pepper

¼ tsp

orange zest

1 tsp, finely grated

fresh thyme

1 Tbsp, chopped

Instructions

  1. Preheat oven to 425°F. 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

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