Roasted Squash and Carrots

Roasted Squash and Carrots

from tasteofhome.com
8 servings

Ingredients

  • 2 pounds carrots (about 12 medium), peeled
  • 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

Directions

  1. 1

    Preheat the oven to 400°F. Peel the carrots, then cut them in half lengthwise and crosswise.

  2. 2

    Peel the butternut squash and cut it into cubes.

  3. 3

    In a large bowl, toss the squash and carrots with the brown sugar, olive oil, salt, cinnamon and nutmeg until all the vegetables are evenly coated.

  4. 4

    Transfer the vegetables to two greased, foil-lined 15x10x1-inch baking pans, spreading them out in a single layer to ensure even roasting. Roast the vegetables for 30 minutes, stirring them occasionally to promote even cooking and browning.

  5. 5

    After 30 minutes, sprinkle the chopped walnuts evenly over the vegetables, then roast the pan for 5 to 10 minutes longer, or until the vegetables are tender when pierced with a fork.