Roasted Autumn Vegetables

Roasted Autumn Vegetables
Photo by Mark Thomas

Ingredients

  • 1 ½ pounds butternut squash
  • 1 ¼ pounds red-skinned sweet potatoes (yams)
  • ¼ cup fresh chives
  • 2 tablespoons apple cider vinegar
  • Nonstick vegetable oil spray
  • 1 ½ pounds rutabagas
  • 2 tablespoons olive oil
  • + 2 more ingredients
    • ¼ teaspoon cayenne pepper
    • ½ cup red onion

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, stirr...

View full recipe at Epicurious

Comments

Variations on Roasted Autumn Vegetables

  • Roasted Autumn Vegetables
    • 1 bay leaf
    • fresh thyme sprigs
    • 2 pounds butternut squash
    • 4 garlic cloves
    • 1 pound shallots
    • 1 1/2 pounds small red potatoes
    • 5 tablespoons olive oil


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