Roasted Carrots & Butternut Squash with Shallot & Thyme
0
Points®
Temps total: 55 min • Préparation: 20 min • Cuisson: 35 min • Portions: 4 • Difficulté: Facile
Here’s a wonderful side dish for roasted chicken, turkey or pork.
Ingrédients
Carrots
3½ cup(s), peeled, cut into chunks on the bias
Butternut squash
3½ cup(s), peeled, cubed
Shallots
6 medium, quartered
Cooking spray
5 spray(s)
Kosher salt
1 tsp(s)
Ground cinnamon
½ tsp(s)
Ground cumin
1½ tsp(s)
Black pepper
¼ tsp(s)
Orange zest
1 tsp(s), finely grated
Fresh thyme
1 tbsp(s), chopped
Instructions
1
Preheat oven to 425°F(218°C). 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
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