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Roasted Fall Vegetables

 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, Georgia
14 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.
Nutritional Facts: 3/4 cup equals 110 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 384 mg sodium,

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Roasted Fall Vegetables (continued)

Nutritional Facts: 17 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.