Roasted Glazed Carrots and Butternut Squash

Roasted Glazed Carrots and Butternut Squash recipe, Glazed Carrots and butternut Squash recipe,

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~

Roasted Glazed Carrots and Butternut Squash
 
Carrots and Butternut Squash, glazed with brown sugar and apple cider molasses, seasoned with onion and herbs.
Author:
Ingredients
  • 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
Instructions
  1. Place the carrots, butternut squash and onion on a parchment lined baking sheet. Sprinkle with herbs, salt and pepper.
  2. Drizzle the apple cider molasses over the vegetables.
  3. Sprinkle the brown sugar over the mixture of vegetables.
  4. Bake in a 400 degree oven until the vegetables are tender, approximately 35 minutes.

 
Apple Cider Syrup or Apple Molasses
 
Apple Molasses is just reduced apple cider and is simple to make, but perfect to have on hand for use with anything you'd use maple syrup.
Author:
Recipe type: Condiment
Ingredients
  • One gallon apple cider
Instructions
  1. 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…

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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