TULSA, Oklahoma - Ingredients:

  • 3 1⁄2 cups uncooked carrots, peeled, cut into chunks on the bias 
  • 3 1⁄2 cups uncooked butternut squash peeled, cubed
  • 6 medium uncooked shallot(s), quartered
  • 5 sprays cooking spray
  • 1 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper
  • 1 tsp finely grated orange zest
  • 1 tbsp chopped fresh thyme

Instructions:

  1. Preheat oven to 425°F. Line a large baking pan with parchment paper.
  2. Spread carrot, squash and shallot in a single layer on prepared pan and coat with cooking spray; season with salt, cinnamon, cumin and pepper.
  3. Roast until well browned, stirring once halfway through cooking, 30-35 minutes.
  4. Serve vegetables sprinkled with zest and thyme. Serving size: 1 c