Roasted Squash, Carrots & Walnuts Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.Peel and chop the squash and carrots into bite-sized pieces.
• STEP 3.In a large bowl, toss the squash, carrots, and walnuts with olive oil, salt, pepper, and your choice of herbs and spices. Some great options include rosemary, thyme, and paprika.
• STEP 4.Spread the vegetables and walnuts in a single layer on the prepared baking sheet.
• STEP 5.Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
• STEP 6.Remove from the oven and let cool for a few minutes before serving.
• STEP 7.Garnish with fresh herbs, such as parsley or cilantro, if desired.
• STEP 8.Serve as a side dish with your favorite main course or enjoy as a light and healthy meal on its own.

Cooking Tips

• Make sure to cut the squash and carrots into similar-sized pieces to ensure even cooking.
• Feel free to customize the seasoning to your taste preferences. You can add garlic powder, cumin, or any other spices you enjoy.
• For extra flavor, you can drizzle the roasted vegetables with a balsamic glaze or sprinkle them with grated Parmesan cheese before serving.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply place the desired amount of roasted vegetables in a microwave-safe dish and heat until warmed through.
• This dish can be served warm or at room temperature, making it a versatile option for potlucks or picnics.