I’m all about the high-calorie side dishes on Thanksgiving (like butter-packed mashed potatoes, yes please!), but I know it that it’s all about balance. We need some variety on the table, and veggies that aren’t soaked in butter have their place too (right next to the mashed potatoes!). I have been on a big kick lately of roasting squash and carrots in this simple dressing made with honey, a bit of brown sugar, coarse ground dijon mustard, and a dash of olive oil. It’s such a simple dish, one that I whip up on weeknights, but comes together so beautifully that it feels holiday-table worthy too! Get the full recipe below:
- 3 Large Carrots, peeled and sliced into ½” oblong pieces
- 1 Acorn Squash, deseeded and sliced into ¾” half moon pieces
- 1 Delicata Squash, sliced and deseeded
- 2 Tbsp. of Coarse Dijon Mustard
- 1 Tbsp. of Honey
- 1 Tbsp. Brown Sugar
- 1 Tbsp. of Olive Oil
- Salt and Pepper
- Fresh Sage, for garnishing
- Preheat oven to 425 degrees.
- Prepare vegetables: peel and slice carrots, slice and deseed acorn and delicata squash; arrange pieces on a rimmed baking sheet.
- In a small bowl, whisk together coarse Dijon mustard, honey, brown sugar, and olive oil; drizzle the mixture over the veggies and toss to combine.
- Season the coated veggies with salt and pepper, and bake in a 425 degree oven for 20 minutes.
- Remove from oven and garnish with fresh chopped sage; serve immediately.
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