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Roasted Fall Vegetables Recipe
Roasted Fall Vegetables Recipe photo by Taste of Home

Roasted Fall Vegetables Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:14 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 14 servings

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

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.

Directions

  1. In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat.
  2. 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.
Originally published as Roasted Fall Vegetables in Country Woman Christmas Annual 2009, p47

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.

Reviews for Roasted Fall Vegetables

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MY REVIEW
Reviewed Oct. 18, 2012

"I used 2 cloves minced fresh garlic instead of powdered and added a scant tsp of cumin. yummO!"

MY REVIEW
Reviewed Oct. 18, 2012

"warms your soul"

MY REVIEW
Reviewed Oct. 18, 2012

"warms your soul"

MY REVIEW
Reviewed Oct. 18, 2012

"I can't wait to try this. I see I can use this recipe with a lot of different combonations."

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