Roasted Squash Carrots Walnuts Recipes

ROASTED BUTTERNUT SQUASH AND CARROTS.

Steps:

• Spray baking dish with Pam.
• Combine butternut squash and carrots in large bowl. Melt butter in small saucepan over medium heat. Whisk in maple syrup, garlic,rosemary, salad pepper ane pistacchio. Add to squash mixture and toss to coat.
• Transfer mixture to prepared baking dish. .
• DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Preheat oven to 375°F Cover squash mixture with foil. Bake covered 40 minutes. Uncover; add zucchini bake until all vegetables are tender, about 20 minutes longer.
• I you can find coloured carrots or add your choice of parsnip of other winter squash.

ROASTED SQUASH, PARSNIPS & CARROTS

Steps:

• Preheat oven to 375 degrees.
• Peel and cut carrots, squash and parsnips into fingers 1/4 inch square and about 2 inches long.
• Toss vegetables together and place in a small roasting pan or gratin dish.
• Sprinkle with Splenda or sugar and vinegar.
• Bake for 15 minutes, then stir the vegetables.
• Bake an additional 15 minutes or until tender.

ROASTED CARROTS WITH SAGE AND WALNUTS

Steps:

• HEAT BAKING SHEET Adjust oven rack to middle position and heat oven to 475 degrees. Heat rimmed baking sheet in oven 10 minutes. Microwave butter and honey in large bowl until butter melts, about 1 minute.
• ROAST Toss carrots with butter mixture in bowl. Spread carrots on heated baking sheet. Roast, shaking pan occasionally, until carrots are browned and tender, about 30 minutes. Return carrots to empty bowl and toss with walnuts and sage. Season with salt and pepper. Serve.