Roasted Carrots & Butternut Squash with Shallot and Thyme
- Total Time
Here’s a wonderful side dish for roasted chicken, turkey or pork.
uncooked carrot(s)3 ½ cup(s), peeled, cut into chunks on the bias
uncooked butternut squash3 ½ cup(s), peeled, cubed
uncooked shallot(s)6 medium, quartered
cooking spray5 spray(s)
kosher salt1 tsp
ground cinnamon½ tsp
ground cumin½ tsp
black pepper¼ tsp
orange zest1 tsp, finely grated
fresh thyme1 Tbsp, chopped
- 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