Roasted Fall Vegetables Recipe

Roasted Fall Vegetables Recipe photo by Taste of Home

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I love serving this tender veggie side dish as part of a comforting dinner on a chilly night. The cayenne pepper lends zippy flavor that's not overpowering. —Juli Meyers, Hinesville, Georgia

This recipe is:

Diabetic Friendly

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Roasted Fall Vegetables Recipe

Prep: 30 min. Bake: 40 min.

Yield: 14 Servings

30 40 70

Ingredients

1 large acorn squash, peeled and cut into 1-1/2-inch cubes
1 large rutabaga, peeled and cut into 1-inch cubes
1 medium pie pumpkin or butternut squash, peeled and cut into 1-inch cubes
3 large carrots, peeled and cut into 1-1/2-inch pieces
1 medium parsnip, peeled and cut into 1-inch cubes
1/4 cup grated Parmesan cheese
1/4 cup canola oil
3 tablespoons minced fresh parsley
2 tablespoons paprika
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper

Directions

In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat.
Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally. Yield: 14 servings.

Nutritional Facts 3/4 cup equals 110 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 384 mg sodium, 17 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Originally published as Roasted Fall Vegetables in Country Woman Christmas Annual 2009, p47