Roasted Autumn Vegetables

Roasted Autumn Vegetables
Photo by Mark Thomas

Ingredients

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

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 1/2 pounds small red potatoes
    • 5 tablespoons olive oil
    • fresh thyme sprigs
    • 2 pounds butternut squash
    • 4 garlic cloves
    • 1/4 teaspoon dried thyme
    • +1 other ingredients


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