COCONUT ROASTED CARROTS AND SQUASH

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

COCONUT ROASTED CARROTS AND SQUASH

Makes: 4 servings
Takes: About an hour
  • ​4 large carrots (or more small carrots)
  • 1 acorn squash
  • 2 tablespoon coconut oil
  • Fresh rosemary
  • 1/4 cup of hazelnuts
  • 2 shallots (optional)
  1. Preheat oven to 400 F. Chop carrots in quarters lengthwise and in half again. 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 it – don’t you love how scientific my recipes are?
  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.