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Roasted Fall Vegetables Recipe

Roasted Fall Vegetables Recipe

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. YIELD: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

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 15x10x1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally. Yield: 14 servings.

Nutritional Facts

3/4 cup: 110 calories, 5g fat (1g saturated fat), 1mg cholesterol, 384mg sodium, 17g carbohydrate (6g sugars, 3g fiber), 3g protein Diabetic Exchanges:1/2 starch, 1 vegetable, 1 fat

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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