Roasted Squash Carrots Walnuts Recipes

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ROASTED SQUASH, CARROTS & WALNUTS



Roasted Squash, Carrots & Walnuts image

After the turkey's done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

2 pounds carrots (about 12 medium), peeled
1 medium butternut squash (3 pounds), peeled and cubed
1/4 cup packed brown sugar
1/4 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts

Steps:

  • 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.

Nutrition Facts : Calories 305 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 10g fiber), Protein 5g protein.

ROASTED VEGETABLES WITH WALNUTS, BASIL AND BALSAMIC VINAIGRETTE



Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette image

This colorful veggie dish with red and orange bell peppers, red onions, mushrooms, sugar snap peas and squash is tossed with balsamic vinegar and chopped walnuts and topped with fresh basil.

Provided by California Walnuts

Categories     Side Dish     Vegetables

Time 25m

Yield 5

Number Of Ingredients 13

½ small red bell pepper, cut into 1-inch cubes
½ small orange bell pepper, cut into 1-inch cubes
¼ medium red onion, cut into 1-inch cubes, separated
4 ounces baby portabella mushrooms, halved
1 tablespoon extra virgin olive oil
¼ teaspoon sea salt
¾ cup sugar snap peas
1 small zucchini, sliced 1/4-inch thick
1 small yellow summer squash, sliced 1/4-inch thick
2 cloves garlic, minced
2 teaspoons balsamic vinegar
2 tablespoons fresh snipped basil
½ cup California walnuts, coarsely chopped

Steps:

  • Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
  • Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
  • Drizzle with balsamic and toss well. Sprinkle with basil.

Nutrition Facts : Calories 137.1 calories, Carbohydrate 8.8 g, Fat 10.5 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 93.8 mg, Sugar 2.7 g

ROASTED BUTTERNUT SQUASH AND CARROTS.



Roasted Butternut Squash and Carrots. image

Roasted goodnes of fall harvest, Use your favourite ingredients. Cut your vegetables in 1'2 in cubes.

Provided by Sageca

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups peeled butternut squash
2 cups cubed carrots
2 tablespoons butter
1/3 cup pure maple syrup
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup pistachios, chopped
2 zucchini, chopped

Steps:

  • Spray baking dish with Pam.
  • Combine butternut squash and carrots in large bowl. Melt butter in small saucepan over medium heat. Whisk in maple syrup, garlic,rosemary, salad pepper ane pistacchio. Add to squash mixture and toss to coat.
  • Transfer mixture to prepared baking dish. .
  • DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
  • Preheat oven to 375°F Cover squash mixture with foil. Bake covered 40 minutes. Uncover; add zucchini bake until all vegetables are tender, about 20 minutes longer.
  • I you can find coloured carrots or add your choice of parsnip of other winter squash.

Nutrition Facts : Calories 160.1, Fat 6.6, SaturatedFat 2.8, Cholesterol 10.2, Sodium 460.3, Carbohydrate 25.2, Fiber 3.4, Sugar 15.7, Protein 2.8

ROASTED SQUASH, PARSNIPS & CARROTS



Roasted Squash, Parsnips & Carrots image

After a trip to the farmers' market this fall I was looking for a simple way to enjoy some of the season's best vegetables. This combination fit the bill. The sugar in the rice wine vinegar really helps with the carmelization of the dish and adds a pleasing tang to this side dish.

Provided by justcallmetoni

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

1 cup carrot
1 cup parsnip
2 cups butternut squash
1 tablespoon Splenda sugar substitute or 1 tablespoon sugar
3 tablespoons rice wine vinegar

Steps:

  • Preheat oven to 375 degrees.
  • Peel and cut carrots, squash and parsnips into fingers 1/4 inch square and about 2 inches long.
  • Toss vegetables together and place in a small roasting pan or gratin dish.
  • Sprinkle with Splenda or sugar and vinegar.
  • Bake for 15 minutes, then stir the vegetables.
  • Bake an additional 15 minutes or until tender.

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