Roasted Acorn Squash, Rainbow Carrots and Sweet Potatoes

This super simple recipe is a great way to enjoy winter squash and root vegetables. Roasting caramelizes sugar in the squash, carrots and sweet potatoes, making them delectable.

This recipe calls for parchment paper. If you haven’t used parchment paper before you are in for a treat. Available for purchase at any grocery store, it comes in a roll or you can order online pre-cut in the exact size of a half sheet pan or cake pan. The beauty of parchment paper is nothing will stick to it (i.e. vegetables, cookies, etc.). Cleanup is minimal; just throw away! Enjoy, friends!

Roasted Acorn Squash, Rainbow Carrots and Sweet Potatoes

½ acorn squash, cut in ½-inch scalloped half moons
10 rainbow or orange carrots, washed and peeled
1 sweet potato, cut in ½-inch slices, then cut each slice in half moons
½ red onion, cut in ½ inch slices, then cut each slice in half
2 tablespoons olive oil
kosher salt and freshly ground black pepper, to taste

Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper. Spread 1-tablespoon oil on parchment paper.

Place vegetables on parchment paper and drizzle remaining tablespoon oil on top. Move vegetables around coating with oil on both sides. Arrange vegetables in a single layer. Sprinkle with salt and pepper.

Bake 25 minutes or until vegetables are fork tender. Makes 6-8 servings.

Published in The News and Neighbor on January 24, 2018

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