Carrots and Acorn Squash are even more flavorful when roasted along with these warm Mediterranean and classic Middle Eastern spices. I tossed them in coriander and cumin, extra virgin olive oil and salt and pepper and roasted them on a sheet pan to make the most incredible healthy side dish. Try this for a weeknight dinner along with chicken, on top of a salad or puree the leftovers into a hearty soup (recipe coming soon!).
1 lb tri colored carrots, peeled and ut into one inch slices
1 acorn squash, washed, seeded and sliced into one inch pieces
2 tablespoons of extra virgin olive oil
2 tablespoons of cumin
2 tablespoons of coriander
1 tablespoon of sumac
salt and pepper to taste
cilantro leaves and pomegranate seeds for garnish
Directions:
Heat oven to 400 degrees. Line a baking sheet with parchment paper. On one side place the carrots and on the other side place the sliced acorn squash. Sprinkle the olive oil, coriander, cumin, sumac and salt and pepper evenly among both vegetables. Toss to coat and spread out so the vegetables are not touching. Roast for 20 minutes or until vegetables are crispy on the outside, but fork tender. Garnish with cilantro and pomegranate seeds
