Roasted Autumn Vegetables
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Roasted Autumn Vegetables calories by ingredient
Introduction
Found this one on Yummly.com Found this one on Yummly.comNumber of Servings: 10
Ingredients
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Vegetable oil spray
1 1/2 pound butternut squash, peeled and cut into 3x1/2 inch wedges
1 1/2 pound rutabagas, peeled and cut into 2x1/2 inch wedges
1 1/4 pound sweet potatoes, peeled and cut into 2x1/4 inch wedges
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
1/2 cup red onion, chopped
1/4 cup chopped fresh chives
2 tablespoons cider vinegar
Directions
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.