Roasted Squash, Carrots & Walnuts

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Roasted Squash, Carrots & Walnuts Recipe

Roasted Squash, Carrots & Walnuts Recipe photo by Taste of Home

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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, GA

Prep: 15 min. Bake: 35 min.

8 servings

Prep: 15 min. Bake: 35 min.

8 servings

  • 2 pounds carrots (about 12 medium)
  • 1 medium butternut squash (3 pounds), peeled and cubed
  • 1/4 cup packed brown sugar
  • 1/4 cup olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup chopped walnuts

1 serving: 305 calories, 17g fat (2g saturated fat), 0 cholesterol, 567mg sodium, 40g carbohydrate (17g sugars, 10g fiber), 5g protein.

  1. Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise.
  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.
  3. Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender. Yield: 8 servings.

Originally published as Roasted Squash, Carrots & Walnuts in Taste of Home November 2015, p58

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