COCONUT ROASTED CARROTS AND SQUASH

Lovely! Autumnal! My mom didn’t like the carrots!
Makes: 4 servings                                                                                         Takes: About 1 hour

COCONUT ROASTED CARROTS AND SQUASH

Makes: 4 servings
​Takes: About 1 hour
  • ​4 large carrots (or more small carrots)
  • 1 acorn squash
  • 2 tablespoon coconut oil
  • Fresh rosemary
  • 1/4 cup of hazelnuts
  • 2 shallots or garlic cloves (optional)
  1. Preheat oven to 400°. Chop carrots in quarters lengthwise and in half crosswise. Cut acorn squash in half and turn on it’s side. Cut into half-inch slices.
  2. Assemble all vegetables in a pyrex dish or baking sheet lined with parchment. Toss with coconut oil and rosemary. Throw some garlic cloves or shallots in as well if you’re feelin' fun.
  3. Roast for 30-45 minutes until veggies are tender and able to pierce with a fork easily. This will take longer depending on the size of your carrots. ​
  4. While in the oven, chop some hazelnuts by hand or in a mini-chop and sprinkle on top of vegetables when serving.