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- 4 medium carrots - 2 cups butternut squash - 3 tablespoons honey - 2 tablespoons olive oil - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - Salt and pepper to taste - Fresh thyme or parsley for garnish Gathering the right ingredients is key to making tasty honey roasted carrots and squash. I love using fresh carrots and butternut squash for the best flavor. The honey adds a sweet touch that balances the spices. Olive oil helps the veggies roast nicely. Salt and pepper enhance the taste. Ground cinnamon and nutmeg bring warmth and depth. Always taste and adjust the seasonings to match your liking. For garnish, I like fresh thyme or parsley for a pop of color and flavor. - Other vegetables to include (e.g., sweet potatoes, parsnips) - Alternative sweeteners (e.g., maple syrup) - Additional herbs and spices (e.g., ginger, rosemary) Feel free to get creative! You can add sweet potatoes or parsnips for more variety. If you want a different sweet flavor, try maple syrup instead of honey. Adding ginger or rosemary can also change the taste and make it unique. These options let you make this dish your own. For the full recipe, check the section above. Enjoy cooking! 1. Preheat the oven First, set your oven to 400°F (200°C). This heat will help caramelize the veggies. 2. Prepare the carrots and butternut squash Peel your carrots and cut them into sticks. Then, peel and dice the butternut squash into small cubes. The size helps them cook evenly. 1. Combining honey, olive oil, and spices In a large bowl, mix three tablespoons of honey and two tablespoons of olive oil. Add one teaspoon of ground cinnamon and half a teaspoon of nutmeg. 2. Coating the vegetables for roasting Place the carrot sticks and butternut squash in the bowl. Toss everything well to coat the veggies in the honey and spices. Make sure every piece gets covered. 1. Spacing vegetables on a baking sheet Get a baking sheet and line it with parchment paper. Spread the coated carrots and squash evenly on the sheet. This spacing helps them roast well. 2. Roasting temperature and time Roast the vegetables in your preheated oven for 25 to 30 minutes. Stir them halfway through. This step ensures even roasting. When done, they should be tender and caramelized. Enjoy the sweet, warm flavors of your honey roasted carrots and squash! For the full recipe, refer to the earlier section. To get those carrots and squash just right, check for doneness by poking them with a fork. They should feel tender but not mushy. Look for a nice, golden-brown color. That’s when you know they are perfectly roasted. For great caramelization, make sure to space the vegetables well on the baking sheet. If they are too crowded, they will steam instead of roast. Stir them halfway through cooking to help them brown evenly. Mushy vegetables can ruin your dish. To avoid this, cut your carrots and squash into similar sizes. This helps them cook at the same rate. If you find they are still too soft, try roasting them at a higher temperature next time. If some pieces are browning more than others, make sure to spread them out more on the pan. You can also rotate the pan halfway through for even cooking. Honey roasted carrots and squash pair well with many side dishes. Try serving them with a simple green salad or grilled chicken. They also make a great side for holiday meals. This dish shines on the dinner table during special occasions like Thanksgiving or family gatherings. For a fun twist, serve them on a bed of quinoa or rice to add some texture and flavor. For the full recipe, check the details above. {{image_2}} You can make this dish even more fun by adding different spices. Try using smoked paprika for a hint of smokiness. If you want a warm kick, sprinkle in some cayenne. You can also add citrus flavors. A little orange zest brightens the dish. It adds fresh notes that balance the sweetness of honey. Feel free to swap out the squash. Acorn or kabocha squash work well too. Each type will give a unique taste and texture. If you want to make this dish vegan, switch the honey for maple syrup. It still gives a sweet touch without using animal products. Use seasonal vegetables to keep your dish fresh. In spring, baby carrots are sweet and tender. They are perfect for roasting. For the holidays, you can add Brussels sprouts or even parsnips. They add a festive touch while keeping the dish colorful. You can find the full recipe for honey roasted carrots and squash [here](#). After enjoying your honey roasted carrots and squash, you may have some leftovers. To keep them fresh, store them in the fridge. Place the cooled vegetables in an airtight container. This helps prevent moisture loss. You can use glass or plastic containers. Just make sure they seal well. Leftovers can last for about three to five days in the fridge. When you want to enjoy your leftovers, reheating is key. To keep the texture nice, use the oven. Preheat your oven to 350°F (175°C). Spread the carrots and squash on a baking sheet. Heat them for about 10-15 minutes, stirring once. This helps them get warm and stay crispy. If you use the microwave, heat in short bursts. This way, you avoid mushy veggies. You can also freeze honey roasted carrots and squash. To do this, let them cool completely. Then, place them in a freezer-safe bag or container. Remove as much air as you can. This helps prevent freezer burn. They can stay frozen for up to three months. When you're ready to eat, thaw them in the fridge overnight. Reheat as mentioned above for best results. Now you can enjoy this dish any time! What can I serve with honey roasted carrots and squash? Honey roasted carrots and squash pair well with many dishes. You can serve them with: - Grilled chicken - Roast beef - Baked fish - Quinoa or rice dishes These choices add protein and make a complete meal. Can I make this recipe ahead of time? Yes, you can prepare honey roasted carrots and squash ahead of time. Roast them and store in the fridge. Reheat just before serving. This keeps the flavors intact and saves time. Calories and serving size One serving of honey roasted carrots and squash has about 150 calories. This is a healthy side dish that fills you up without too many calories. Key nutrients in the recipe These colorful vegetables pack a punch in nutrition. They offer: - Vitamin A from carrots - Vitamin C from squash - Fiber for digestion This dish is not only tasty but also good for you. How to adjust quantities for a larger crowd To serve more people, simply double the recipe. Use 8 carrots and 4 cups of squash. You can adjust the honey and spices accordingly. Tips for halving the recipe without losing flavor If you want to make less, halve the ingredients. Use 2 medium carrots and 1 cup of squash. Keep the spices and honey the same. This ensures the flavor stays rich and sweet. For the Full Recipe, check back to the earlier section. This recipe for honey roasted carrots and squash is easy to make and delicious. You learned the key ingredients and steps to prepare it right. I shared tips for perfect roasting and serving it well. You can try different spices or veggies to suit your taste. Whether for a family meal or a special occasion, this dish shines. Enjoy your sweet, savory creation and share it with friends!

Honey Roasted Carrots and Squash

Elevate your dinner with these delicious honey roasted carrots and squash! This easy recipe combines sweet honey, warm spices, and fresh veggies for a flavorful side dish that will impress everyone at the table. With just a few simple ingredients and steps, you can create a stunning and healthy treat in no time. Click through to discover the full recipe and bring this delightful dish to your kitchen table!
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Ingredients
  

4 medium carrots, peeled and cut into sticks

2 cups butternut squash, peeled and diced

3 tablespoons honey

2 tablespoons olive oil

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

Salt and pepper, to taste

Fresh thyme or parsley, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the carrot sticks and diced butternut squash.

      Drizzle the olive oil and honey over the vegetables.

        Sprinkle the ground cinnamon, nutmeg, salt, and pepper on top.

          Toss everything together in the bowl until the carrots and squash are evenly coated in the honey and spices.

            Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper.

              Roast in the preheated oven for 25-30 minutes, or until the carrots and squash are tender and caramelized, stirring halfway through to ensure even roasting.

                Remove from the oven and let cool for a few minutes.

                  Transfer the roasted vegetables to a serving dish and garnish with fresh thyme or parsley.

                    - Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings