Roasted Carrots & Butternut Squash
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  • 2 cups baby carrots
  • 2 cups butternut squash peeled and cut into 1 inch pieces
  • 2 Tbsp extra virgin olive oil
  • salt and pepper to taste
Preheat oven to 350 degrees.
Arrange vegetables in single layer in large shallow pan; drizzle with olive oil. Season to taste with salt and pepper.
Roast on center rack of oven about 40 min, until tender and lightly browned. Finish with lemon zest and a squeeze of lemon juice, toss and serve.

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