Why anyone would not roast vegetables is truly the question. Roasting vegetables is the most fool-proof, flavorful way to prepare a side for a meal. Use your favorite oils and spices, bake on high heat and you’ll wonder why you don’t do this everyday.
Ingredients
- 14 carrots (small- from farmers market)
- 1 acorn squash (small)
- 1-2 tbsp canola oil
- 1/2 tsp pepper
- salt (to taste)
- 1 tbsp 21 seasoning (Trader Joe's mix of spices without salt)
- 1/2 tbsp balsamic vinegar
- 1/2 tbsp maple balsamic vinegar
- 1/2-1 tsp cinnamon
Servings: Servings
Instructions
- Slice carrots length wise and chop squash as desired (clean out seeds)
- Pre-heat oven to 400 degrees F and place a rack at center of oven
- Place carrots and squash on lightly oiled baking sheets, drizzle with canola oil, pepper, salt, 21 seasoning and any other spice
- Drizzle carrots with balsamic vinegar, mix with hands to evenly coat with spices, oil and vinegar
- Drizzle squash with maple vinegar (or 1 tsp maple syrup mixed into 1/2 tbsp balsamic), rub into squash flesh with hands and sprinkle with cinnamon
- Bake vegetables for 25 minutes, flip, and then bake for another 15 minutes or until golden brown and softened
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Roasted Carrots and Squash