Roasted Fall Vegetables
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, Georgia14 ServingsPrep: 30 min. Bake: 40 min.
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.
Nutrition Facts: 3/4 cup equals 110 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 384 mg sodium,