Roasted vegetables are a savory side dish for your Thanksgiving meal and can be cooked up easily since the oven is already on.
For my Thanksgiving feast I'll be cooking up this recipe for oven roasted carrots and butternut squash. I love these two vegetables paired together. The carrots are sweet and familiar for all guests, while the butternut squash lends a creamy fall flavor to the dish.
The addition of the dark brown sugar gives this Thanksgiving side dish a carmelized finish and the cayenne pepper offers it a slight kick.
1 large butternut squash peeled, deseeded and cubed
6 large carrots peeled and cubed
1/2 cup dark brown sugar
4 tablespoons melted butter
salt and pepper to taste
1 minced garlic clove
1/4 teaspoon cayenne pepper
Combine the butter, sugar, salt, pepper, garlic and cayenne then in a bowl toss with squash and carrots until combined.
Place on a tin foil lined rimmed baking sheet and roast in a 375 degree oven until caramelized and the veggies are tender.
Serve on a platter or bowl.
And be sure to time it so your side dish comes out alongside your delicious turkey!
About 45 minutes