November 2nd, 2024
Recipes
Herb Roasted Kabocha and Carrots
Valentina P
- Difficulty
•
- Time 40"
It's hard to go wrong with tender roasted vegetables tossed with savory spices and a hint of garlic. This simple, crowd-pleasing side dish is a great accompaniment to cooked meats, fish, or beans and rice. I use kabocha squash here, which has a distinct velvety mouthfeel when cooked. It's one of the few squashes where the dark green skin is fully edible when cooked. If kabocha is unavailable, you can substitute with an equal amount of butternut squash.
How To MakeDiet Type: Plant-based
Shopping List
- 1 small kabocha squash (about 4 cups)
- 3 large carrots
- 3 garlic cloves, minced
- 3 tablespoons fresh parsley
- 2 tablespoons high-heat cooking oil (such as avocado oil)
- 1 tablespoon shallot, minced
- 1 1/2 teaspoons dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- freshly ground black pepper, to taste
Instructions
- Step 1: Preheat the oven to 400°F. Cut the squash in half and scoop out the seeds. Chop the kabocha and carrots into 2 inch chunks. The green skin of kabocha is edible, so you only need to peel any discolored or bumpy areas of the peel.
- Step 2: Toss the kabocha, carrots, shallot, garlic, spices, salt, and oil together in a bowl. Spread evenly on a large baking sheet.
- Step 3: Cook for 25 to 30 minutes, flipping over halfway through cooking time. The vegetables will be done when they are fork-tender.
- Serve: Sprinkle with parsley and serve with a drizzle of olive oil. Enjoy warm.
Nutrition
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Herb Roasted Kabocha and Carrots
PT40M 1 small kabocha squash (about 4 cups) 3 large carrots 3 garlic cloves, minced 3 tablespoons fresh parsley 2 tablespoons high-heat cooking oil (such as avocado oil) 1 tablespoon shallot, minced 1 1/2 teaspoons dried rosemary 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon salt freshly ground black pepper, to taste Gluten Free Paleo Vegan 4 Servings
Ingredients:
