Prep: 15 mins | Bake: 35 mins | Makes: 8 servings (3/4 cup each)

Ingredients:

2 lbs. carrots (about 12 medium)

1 medium butternut squash (3lbs.), peeled and cubed

1/4 cup packed brown sugar

1/4 cup olive oil

2 tsp kosher salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 cup chopped walnuts

Instructions:

  1. Preheat oven to 400°F. Halve carrots lengthwise, then crosswise.
  2. In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to 2 greased, foil-lined 15x10x1″ baking pans. Roast 30 mins, stirring occasionally.
  3. Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.