Roasted carrots & butternut squash with shallot and thyme

Here's a delicious roasted vegetable medley that couldn't be any easier to make. Carrots, butternut squash, and shallots are first seasoned with salt, ground cinnamon, ground cumin, and black pepper, then roasted in the oven until they're beautifully tender and browned. Finish it off with some orange zest and fresh thyme leaves for a citrusy brightness that wonderfully complements the cooked veggies. This is a wonderful side dish for roasted chicken, turkey, or pork, and it's so hands-off, you'll find yourself making it over and over again. We're confident that it'll soon find a place of honor on your holiday dinner table.