Roasted Autumn Vegetables

Roasted Autumn Vegetables
Photo by Mark Thomas

Ingredients

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

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 1/2 pounds small red potatoes
    • 1 pound shallots
    • 5 tablespoons olive oil


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