This simple side highlights some bright orange Autumn staples like butternut squash and carrots with a delicious vanilla and spice coating. Roasting gives the veggies a lovely, sweet caramel flavor that is perfect alongside heartier cuts of meat like braised short ribs or roast chicken.

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 to 35 minutes

Ingredients

2 to 3 Ib winter vegetables, such as butternut squash, carrots, rutabaga or parsnips, etc. (use code TRAILTOHEALTH for 50% off your 1st box of Farm Fresh to You)
3 tablespoons melted coconut oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Directions

1. Preheat the oven to 375 F (190 C) and line a rimmed baking sheet with parchment paper.

2. If using butternut squash, peel and seed it and cut into cubes. Peel and chop the carrots, rutabaga, parsnips or whatever other veggies you chose. (Code TRAIL gets you 10% off Nakano Knives)

3. Melt the coconut oil; whisk in the vanilla, cinnamon and nutmeg.

4. Place the cubed veggies in a large bowl and toss with coconut oil spice mixture.

5. Place the veggies on the prepared baking sheet. Roast for 20 minutes, flip, and roast for another 10 to 15 minutes or until golden and cooked through.