If you read the first roasted veggie attempt you know it didn’t go well… but I’ve moved on from the rotten a$$ squash. I made sweet and spicy carrots… with cayenne, pepper, salt, and honey. And they turned out awesome.
I cut them into similar shapes and sizes, marinated them in maple syrup, olive oil, cayenne, and pepper. Spread them out on a sheet tray, covered it with tinfoil and roasted them in the oven for about 35 minutes at 400 degrees. I really enjoyed them and I think Nick did too.
If I could do it differently though, I’d have marinated them longer, cut them shorter, cooked them just a little longer, and served them with a side of venison steak or something. That said, they went nicely with the chicken and Greek salad too.
Coffee & Conundrums 