Caramelized Carrots and Orange Squash

By Abby Henry Singh November 9, 2017Recipes, Sides

Carrots are a great source of vitamin A. They are also rich in antioxidants. Incorporate this super food into your diet with this easy, colorful side dish.


  • 1/2 cup raisins
  • 2/3 cup apple juice
  • 2 lbs. carrots, peeled and sliced diagonally, 1/4-inch pieces
  • 1 small butternut squash, peeled, and cubed, 1/2-inch cubes
  • 1 small acorn squash (about 1 lb), seeds removed, peeled, cubed, 1/2-inch cubes
  • 3 Tbsp. light olive oil
  • 2½ Tbsp. date syrup/honey (or dark honey)
  • 1/2 tsp. ground cinnamon
  • Sea salt and coarsely ground black pepper, to taste
  • 1/2 cup apricot halves cut into small pieces


Preheat oven to 400 degrees F.

Soak raisins in apple juice.

Line large baking sheet with two sheets of parchment paper.

In large bowl, mix vegetables, oil, syrup, cinnamon and add salt and pepper to taste. Spread mixture on baking pan.

Bake until carrots (the longest to bake) are just soft then add raisins and apricots. Bake about 10 minutes longer, until carrots are soft enough for fork to prick through. Serve immediately or, if refrigerating for several hours or more, pour 1/3 cup apple juice over vegetables to keep moist before reheating.

Makes 10 servings.

Per serving: 188 calories, 4 g total fat (<1g saturated fat), 39 g carbohydrate, 3 g protein, 6 g dietary fiber, 70 mg sodium.


Recipe from the American Institute for Cancer Research.

Abby Henry Singh

Author Abby Henry Singh

Manger Content, Outreach, and Outcomes Abby Henry Singh is a native of Sevierville, Tennessee, and a graduate of Belmont University with a bachelor’s degree in English and history. She has been a member of PearlPoint Cancer Support for over 5 years. Previously, Singh was the Program and Outreach Manger for the Lupus Foundation of America, Mid-South Chapter where she worked to raise disease awareness and support those diagnosed with the disease through educational programs. She is a member of Alpha Gamma Delta sorority and the Belmont English alumni book club.

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