Roasted Squash and Carrots
Ingredients
- 2 pounds carrots
peeled, about 12 medium
- 1 medium butternut squash
peeled and cubed, 3 pounds
- 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
Preheat the oven to 400°F. Peel the carrots, then cut them in half lengthwise and crosswise.
- 2
Peel the butternut squash and cut it into cubes.
- 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
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
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.
Roasted Squash and Carrots
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About this Recipe
Craving a comforting, incredibly flavorful side dish that’s both vibrant and easy to prepare? These Roasted Squash and Carrots are your answer, bringing warmth and color to any plate, whether it’s a weeknight meal or a holiday gathering. You'll love how the natural sweetness of the vegetables shines through, enhanced by simple, wholesome ingredients.
What makes this recipe truly special is the harmonious blend of earthy root vegetables with warming spices. By combining the creamy sweetness of butternut squash with the vibrant, slightly sweet crunch of carrots, you get a textural delight. The addition of brown sugar, cinnamon, and nutmeg isn't just about sweetness; it deepens the flavors, encouraging a beautiful caramelization that makes each bite irresistible. A generous scattering of chopped walnuts adds a much-needed textural counterpoint and nutty richness.
Expect a dish that's wonderfully tender, with the squash melting in your mouth and the carrots offering a pleasing bite. The roasting process draws out their natural sugars, creating a subtle sweetness that's perfectly balanced by a touch of kosher salt and the gentle heat of the spices. You’ll notice an enticing aroma filling your kitchen as these vegetables transform into a savory-sweet masterpiece. The walnuts provide a delightful, toasted crunch that rounds out the entire experience.
This versatile dish is easy to customize. Feel free to swap butternut squash for other hard squashes like acorn or delicata, or try parsnips and sweet potatoes alongside (or instead of) the carrots for a varied root vegetable medley. If walnuts aren't your preference, pecans or even toasted pumpkin seeds make excellent substitutions for that satisfying crunch. For a less sweet profile, you can slightly reduce the brown sugar or replace it with a touch of maple syrup.
Serve these roasted vegetables as a standout side for roasted chicken, pork, or a hearty vegetarian main. They're also a fantastic addition to any holiday table, adding a touch of rustic elegance and seasonal cheer. This dish is designed to be a crowd-pleaser, providing a burst of comforting flavor.