Ingredients
2 pounds carrots (about 12 medium), peeled1 medium butternut squash (3 pounds), peeled and cubed 1/4 cup packed brown sugar1/4 cup olive oil2 teaspoons kosher salt1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 cup chopped walnuts
Preparation
Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise.
In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally.
Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.
