Autumn Roasted Vegetables

HAPPY FALL Y'ALL. First off, I just can't say "y'all" because I am from California, but everyone else around North Carolina does, so I feel like it is especially appropriate, as it is the first day of autumn today. When I saw that little notification, I went straight to the store, bought a few cans of pumpkin to keep on hold (recipe coming soon) then meandered over to the farmers market to pick up a butternut squash. I had bought one last week and finally roasted it, so I knew that I would definitely need another one to round out the tail end of my week. The lady who I buy my squash from has several varieties of squash, potatoes and peppers, yet she continues to highly recommend the butternut squash, especially this time of year. 

Like many foods, I used to dislike both squash and carrots, but now that I cook for myself, I have discovered new ways to prepare vegetables that give me a variety of textures and flavors. Roasting is one of my favorite ways of cooking because the heat circulation within the oven evenly tenderizes the flesh, while giving the veggies a nice golden brown caramelization on the edges. Denser foods, such as the two I am referencing in this post, need more time to cook all the way through, and roasting is one of the best ways to get an even, soft texture (specifically with carrots and squash).

This title is a bit misleading because technically speaking, autumn is not a flavor or food and therefore cannot be roasted. Regardless, the savory spices I used for these beauteous orange vegetables have a smoky, earthy taste to them, which then infuse the flesh of the carrots and squash, making the entire house smell like fall. 

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AUTUMN ROASTED VEGETABLES

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Please note that carrots are not specific to this season, but I felt their inclusion was appropriate because of the context I am placing them in, specifically alongside the all-star of squash. They both can be roasted between 30-40 minutes depending on oven temperature and can be added as a side dish to any meal, placed in soup or eaten alone. 

The carrots honestly taste quite similar to sweet potato fries, and for all you fry junkies out there, this is a solid option to integrate vegetables into your diet – their high concentration in Vitamin A is also a mega plus for your eyesight, which you can now boast as a fun fact when eating ALL of the carrots. Science! Nutrients! Beta-Carotene! Enjoy it all.

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INGREDIENTS

• 8 large carrots, cut into thirds
• 1-2 butternut squash, cut in half
• 4 tbsp. extra virgin olive oil
• Pinch of salt/pepper
• 6 tsp. garlic powder
• 4 tsp. smoked paprika
• 4 tsp. dried thyme

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​INSTRUCTIONS

1. Preheat oven to 400°F. 
2. Cover two sheet pans with foil.
3. Place carrots on one sheets pan and squash on the other.
4. Drizzle evenly with olive oil, and add more as needed. The vegetable may need more or less depending on the size - this applies to seasoning as well.
5. Sprinkle generously with salt, pepper, smoked paprika and thyme.
6. Roast for 35-40 minutes. The carrots will probably take less time, so keep an eye on them to avoid burning them!