ROASTED AUTUMN VEGETABLES
Categories Onion Vegetable Side Roast Thanksgiving Vegetarian Vinegar Butternut Squash Sweet Potato/Yam Fall Vegan Rutabaga Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. (Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.)
- Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sharry Jutt
[email protected]I highly recommend this recipe. It's a delicious and easy way to enjoy roasted vegetables.
Paballo Taole
[email protected]This recipe is perfect for a busy weeknight meal. It's quick and easy to make and it's a healthy and delicious meal.
The fan masty ltd
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted vegetables and they even asked for seconds.
Sopy Samai
[email protected]I've never been a fan of Brussels sprouts, but this recipe made me a believer. They were roasted to perfection and had a slightly sweet flavor.
Walker Dilu
[email protected]I'm not a big fan of roasted vegetables, but this recipe changed my mind. The vegetables were so flavorful and tender.
michael anagor
[email protected]This recipe is a great way to use up leftover vegetables. I always have a few extra vegetables in my fridge and this is a great way to use them up.
Sher bdr Chand
[email protected]I love how versatile this recipe is. You can use any type of vegetables you like. I also like that it's a healthy way to enjoy roasted vegetables.
Aarti Ghimire
[email protected]These roasted vegetables are the perfect side dish for any fall meal. They're easy to make and always a crowd-pleaser.
Lamoya Sterling
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the roasted vegetables.
Nyobe Greaves
[email protected]This is my new favorite fall recipe! The vegetables are so colorful and flavorful. I love the combination of sweet and savory.
Riley Sloan
[email protected]I've made this recipe several times now and it's always a winner. The vegetables are always perfectly roasted and flavorful. I love that I can use whatever vegetables I have on hand.
Saru Stha
[email protected]This recipe was a hit with my family! The vegetables were roasted to perfection and had a delicious smoky flavor. I especially loved the Brussels sprouts and butternut squash.