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Roasted Butternut Squash and Carrots

Roasted Butternut Squash and Carrots recipe

Butternut squash is a good source of fiber, vitamins A and C, and potassium.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

Cooking Method
Cuisine
Courses , , ,
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 30 min Rest Time: 5 min Total Time: 50 mins
Servings 4
Calories 600
Best Season Fall
Ingredients
  • 500 gram Butternut Squash
  • 300 gram Carrots
  • 2 teaspoon Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Fresh Thyme
Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Peel and dice the butternut squash and carrots into bite-sized cubes.
  3. In a large bowl, toss the butternut squash and carrots with olive oil, salt, black pepper, and fresh thyme.
  4. Spread the vegetables in a single layer on a baking sheet.
  5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
  6. Remove from the oven and let rest for 5 minutes before serving.
  7. Serve as a side dish or as a main course with a salad or grains.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 150kcal
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 18g6%
Sugars 6g
Protein 2g4%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

Read it online: https://for-vegan.com/recipe/roasted-butternut-squash-and-carrots/