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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