Roasted Autumn Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Vegetable oil spray1 1/2 pound butternut squash, peeled and cut into 3x1/2 inch wedges1 1/2 pound rutabagas, peeled and cut into 2x1/2 inch wedges1 1/4 pound sweet potatoes, peeled and cut into 2x1/4 inch wedges2 tablespoons olive oil1/4 teaspoon cayenne pepper1/2 cup red onion, chopped1/4 cup chopped fresh chives2 tablespoons cider vinegar
1. Preheat oven to 350 degrees.
2. Spray large rimmed baking sheet with nonstick spray.
3. Combine squash, rutabagas, and sweet potatoes in large bowl.
4. Add oil and cayenne and toss to coat.
5. Sprinkle with salt and pepper
6. Spread vegetables on prepared baking sheet.
7. Roast vegetables until tender, stirring and turning occasioally. About one hour.
Note* Vegetables can be prepared 4 hours ahead.
Number of Servings: 10
Recipe submitted by SparkPeople user LOGANSGRAMMIE.
2. Spray large rimmed baking sheet with nonstick spray.
3. Combine squash, rutabagas, and sweet potatoes in large bowl.
4. Add oil and cayenne and toss to coat.
5. Sprinkle with salt and pepper
6. Spread vegetables on prepared baking sheet.
7. Roast vegetables until tender, stirring and turning occasioally. About one hour.
Note* Vegetables can be prepared 4 hours ahead.
Number of Servings: 10
Recipe submitted by SparkPeople user LOGANSGRAMMIE.
Nutritional Info Amount Per Serving
- Calories: 116.8
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 32.8 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 5.1 g
- Protein: 2.4 g
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