Roasted Carrots & Butternut Squash With Shallot And Thyme

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