Recipe: Maple Glazed Squash and Carrots
Take advantage of the fall harvest and use bright colours and flavours in your Thanksgiving sides.
These can be prepared the day or morning beforehand, making Thanksgiving day a breeze!
- 2 pounds heirloom carrots, peeled and halved lengthwise
- 1 butternut squash, peeled and thinly sliced
- 3 tbsp maple syrup
- 2 tbsp canola oil
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Preheat oven to 450F. Combine all ingredients on a large rimmed baking sheet, mixing thoroughly.
Roast, tossing once, until vegetables are darkly caramelized, 25-30 minutes. Serve and enjoy!