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

Roasted carrots & butternut squash with shallot and thyme

PersonalPoints™ per serving
Total Time
55 min
20 min
35 min
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.


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


  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