Roasted Fall Vegetables
TOTAL TIME: Prep: 30 min. Bake: 40 min.
YIELD: 14 servings.
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
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 2 greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally.
Nutrition 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 vegetable, 1 fat, 1/2 starch.
© 2024 RDA Enthusiast Brands, LLC