Maple Roasted Butternut Squash and Baby Carrots
By Tamela Waymer at The Village of Redford
Ingredients:
3 C butternut squash peeled, seeded and cubed
2 C baby carrots
2 Tbsp extra virgin olive oil
2 Tbsp maple syrup
1/4 tsp. salt
1/4 tsp. cinnamon
Pinch of cayenne pepper (optional)
1-13x9x2 pan, aluminum foil
Directions:
Preheat oven to 425 degrees. Rinse squash and carrots. Place squash and carrots in bowl. Combine olive oil, maple syrup, salt and cinnamon and pour mixture over squash and carrots. Stir veggies until well coated with olive oil and maple syrup. Line baking sheet or pan with aluminum foil. Pour veggies into pan. Roast for 30 minutes until vegetables are fork tender all the way through. Pan can be placed under broiler for 1-2 minutes. Be careful, it will brown very fast.
