Roasted Glazed Carrots and Butternut Squash
Super side dishes are here! What could be more perfect for a fall meal than glazed carrots and butternut squash? Well, not much. This vegetable dish is super simple and so delightfully fall; it’s got a savory element with a titch of sweet. I served it with bacon-wrapped quail.
Side dishes are overlooked frequently as being just that…something to slap on the plate, but of little importance. They are, however, such an important element in complimenting what you serve as the main course.
I was preparing bacon-wrapped quail for dinner and this was both complimentary and a beautiful accompaniment to the game. I also served a grain/fruit/nut salad, which will be posted next.
I promised simple…so here it is!
P~
- 3 Large Carrots, peeled and sliced*
- 1 Smallish Butternut Squash, peeled and cubed
- ½ Medium-sized onion, diced
- 1 tablespoon herbes de Provence
- Salt and pepper to taste
- 3 tablespoons apple cider molasses**
- 3 tablespoons brown sugar
- Place the carrots, butternut squash and onion on a parchment lined baking sheet. Sprinkle with herbs, salt and pepper.
- Drizzle the apple cider molasses over the vegetables.
- Sprinkle the brown sugar over the mixture of vegetables.
- Bake in a 400 degree oven until the vegetables are tender, approximately 35 minutes.
- One gallon apple cider
- In a large, heavy bottomed pot, gently boil a gallon of apple cider, stirring occasionally, until it has reduced to ⅛ (making 2 cups syrup), about 2 hours.
The assembled ingredients…
Vegetables on the parchment lined baking sheet…notice that they are all similarly sized…
Sprinkle with herbs, salt and pepper…
Drizzle with cider molasses…
Sprinkle with brown sugar…
Just out of the oven…
