Sweet Symphony of Roasted Winter Squash and Carrots

The first time I made this dish, I was trying to use up some leftover winter squash and carrots. I didn't have any real recipe in mind, but I knew I wanted something simple and flavorful. I tossed the vegetables with some olive oil, thyme, oregano, salt, and pepper, and roasted them in the oven until they were tender and slightly browned. The result was a delicious side dish that was both sweet and savory.

Winter squash and carrots are two of my favorite vegetables. They're both packed with flavor and nutrients, and they're incredibly versatile. I love roasting them in the oven because it brings out their natural sweetness. I usually add some herbs and spices to the vegetables before roasting them, but you can also keep it simple with just salt and pepper. This dish is a great way to use up leftover winter squash and carrots, but it's also a delicious and healthy side dish for any meal.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 medium acorn squash, peeled, seeded, and cut into 1-inch cubes
• 1 pound carrots, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the squash, carrots, olive oil, thyme, oregano, salt, and pepper.
3. Toss to coat evenly.
4. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly browned.
5. Serve warm.

Why It Works

• Roasting the vegetables brings out their natural sweetness.
• The herbs and spices add flavor and complexity to the dish.
• The dish is a good source of vitamins and minerals.