Roasted Squash, Carrots & Walnuts Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
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
Instructions
Preheat oven to 400 °. Cut carrots in half lengthwise, then in half crosswise.
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.
Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.
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