Roasted Squash, Carrots & Walnuts
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 8 servings.
After the turkey’s done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. —Lily Julow, Lawrenceville, Georgia
Ingredients
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2 pounds carrots (about 12 medium), peeled
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1 medium butternut squash (3 pounds), peeled and cubed
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1/4 cup packed brown sugar
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1/4 cup olive oil
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2 teaspoons kosher salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1 cup chopped walnuts
Directions
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1.
Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise.
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2.
In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally.
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3.
Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.
Nutrition Facts
1 serving: 305 calories, 17g fat (2g saturated fat), 0 cholesterol, 567mg sodium, 40g carbohydrate (17g sugars, 10g fiber), 5g protein.
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