Roasted Carrots and Squash
Servings Prep Time
4-5Servings 15Minutes
Cook Time
40Minutes
Servings Prep Time
4-5Servings 15Minutes
Cook Time
40Minutes
Ingredients
  • 14 carrots(small- from farmers market)
  • 1 acorn squash(small)
  • 1-2tbsp canola oil
  • 1/2tsp pepper
  • salt(to taste)
  • 1 tbsp 21 seasoning(Trader Joe’s mix of spices without salt)
  • 1/2tbsp balsamic vinegar
  • 1/2 tbsp maple balsamic vinegar
  • 1/2-1tsp cinnamon
Instructions
  1. Slice carrots length wise and chop squash as desired (clean out seeds)
  2. Pre-heat oven to 400 degrees F and place a rack at center of oven
  3. Place carrots and squash on lightly oiled baking sheets, drizzle with canola oil, pepper, salt, 21 seasoning and any other spice
  4. Drizzle carrots with balsamic vinegar, mix with hands to evenly coat with spices, oil and vinegar
  5. 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
  6. Bake vegetables for 25 minutes, flip, and then bake for another 15 minutes or until golden brown and softened

Roasted Carrots and Squash