SERVES 4-6
1 lb carrots, peeled &
halved lengthwise
2 Tbsp olive oil
sea salt (to taste)
dried thyme
(to taste)
cayenne pepper
(to taste)
3 Tbsp butter
¼ cup maple syrup
¼ cup bourbon
1. Preheat oven to 400°F.
2. Place carrots on a foil-lined
baking sheet. Drizzle with
olive oil, toss to coat, and
season with sea salt, thyme,
and cayenne pepper.
3. Roast carrots until lightly
charred, about 30-40
minutes, flipping halfway
through.
4. Meanwhile, melt butter in a
small saucepan over medium
heat. Mix in maple syrup and
bourbon, and cook for 5-10
minutes, stirring constantly.
5. Drizzle half of the glaze
over roasted carrots, return
to oven, and bake for 3-5
minutes.
6. Transfer carrots to a serving
plate, drizzle with remaining
glaze, and enjoy.
SERVES 6
2 lbs butternut squash,
peeled & cubed ½″
2 Tbsp olive oil
3 cloves garlic, minced
2 Tbsp thyme, chopped
salt (to taste)
black pepper (to taste)
½ lb raw bacon, chopped
1½ cups mozzarella cheese,
shredded
½ cup Parmesan cheese,
grated
¼ cup parsley, chopped
(for garnish)
1. Preheat oven to 425°F.
2. Combine butternut squash,
olive oil, garlic, thyme, salt,
and pepper in a 9x13 baking
dish. Evenly top with bacon.
3. Bake until squash is
tender-crisp, about 30-35
minutes.
4. Remove baking dish from oven
and top with mozzarella and
Parmesan cheese. Return dish
to oven and bake until cheese
is melted and bacon is cooked
through, about 5-10 minutes.
5. Garnish with parsley and serve
immediately.
Baked Cheesy-Bacon
Butternut Squash
Maple Bourbon
Glazed
Carrots
