Roasted Autumn Vegetables
A colorful medley of seasonal root vegetables including butternut squash, rutabagas, and sweet potatoes, roasted with olive oil and cayenne pepper, then tossed with red onion, chives, and apple cider vinegar for a perfect fall side dish.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •1½ pounds butternut squash
- •1½ pounds rutabagas
- •1¼ pounds red-skinned sweet potatoes
- •2 tablespoons olive oil
- •¼ teaspoon cayenne pepper
- •½ cup red onion
- •¼ cup fresh chives
- •2 tablespoons apple cider vinegar
Cooking Instructions
- 1.
Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. (Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.)
60 min
- 2.
Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.
5 min