Roasted squash and carrots with chestnuts and sage recipe
Christmas dinner wouldn't be the same without all of your favourite trimmings and, with a few simple twists, you can really make your sides standout. Try this roasted squash and carrot recipe - lightly tossing in honey, cumin and lemon juice before roasting really enhances the sweetness, and finishing with a knob of butter, cooked chestnuts and sage leaves for the final 10 minutes of roasting, brings masses of festive flavour.
See method- Serves 8
- 5 mins to prepare and 35 mins to cook
- 140 calories / serving
- Freezable
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 550g carrots, trimmed, peeled and quartered lengthways
- 650g peeled and deseeded butternut squash, cut into 2.5cm wedges
- 2½ tbsp olive oil
- 1 tbsp clear honey
- 2 large garlic cloves, crushed
- ½ heaped tsp cumin seeds
- 1½ tbsp lemon juice
- 150g peeled and cooked chestnuts, chopped
- 5g sage leaves (about 18 leaves)
- 20g butter, chopped
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Shop ingredientsEach serving contains
- Energy
- 590kJ 140.0kcal
- Fat
- 6g
- Saturates
- 2g
- Salt
- 0.4g
- Sugars
- 11g
of the Reference intake
Carbohydrate 20.1gProtein 2.0gFibre 5.2g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the carrots and squash in a large shallow roasting tin in a single layer.
- Mix together the oil, honey, garlic, cumin and lemon juice and pour over the veg. Season and toss to coat.
- Roast for 25 mins, stirring halfway. Add the chestnuts, sage leaves and butter. Roast for 10-15 mins or until the carrots are tender.
- See more Christmas side dishes
