Roasted carrots & butternut squash with shallot and thyme
0
0
0
Smartpoints value per serving
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Easy
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.
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
