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Roasted Fall VegetablesRoasted Fall Vegetables
Roasted Fall Vegetables
Roasted Fall Vegetables
A wonderful, rustic side dish – the perfect complement to cool fall nights!
Recipe adapted from Bon Appétit
Recipe adapted from Bon Appétit
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Roasted Fall Vegetables
Roasted Fall Vegetables
Prep Time15 Minutes
Servings10
Cook Time60 Minutes
Ingredients
Nonstick vegetable oil spray
1 ½ pounds butternut squash, peeled, cut into 3 x ½-inch wedges
¾ pound carrots, ends trimmed, cut into 2 x ½-inch thick chunks, or left whole
1 ½ pounds rutabagas, peeled, cut into ½-inch thick wedges
1 zucchini or summer squash, cut into rounds
1 ¼ pounds red-skinned sweet potatoes (yams), cut into 2 x ¾-inch wedges
2 tablespoons olive oil
¼ teaspoon cayenne pepper
Salt and pepper, to taste
½ cup finely chopped red onion
¼ cup chopped fresh chives
2 tablespoons apple cider vinegar
Directions
  1. Heat oven to 350 F.
  2. Spray large rimmed baking sheet with nonstick spray.
  3. Combine butternut squash, carrots, rutabagas, summer squash and sweet potatoes in a large bowl.
  4. Add oil and cayenne; toss to coat. Sprinkle with salt and pepper.
  5. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour.
  6. Transfer vegetable mixture to bowl. Add red onion, chives and vinegar; toss to blend. Season with additional salt and pepper to taste.
15 minutes
Prep Time
60 minutes
Cook Time
10
Servings

Shop Ingredients

Makes 10 servings
Nonstick vegetable oil spray
Wesson Vegetable Oil
Wesson Vegetable Oil, 24 Ounce
$3.99$0.17/oz
1 ½ pounds butternut squash, peeled, cut into 3 x ½-inch wedges
Organic Butternut Squash
Organic Butternut Squash, 2 Pound
$5.98 avg/ea$2.99/lb
¾ pound carrots, ends trimmed, cut into 2 x ½-inch thick chunks, or left whole
Fresh Whole Carrots Bagged
Fresh Whole Carrots Bagged, 2 Pound
$2.99$1.50/lb
1 ½ pounds rutabagas, peeled, cut into ½-inch thick wedges
Rutabagas
Rutabagas, 1.75 Pound
$4.36 avg/ea$2.49/lb
1 zucchini or summer squash, cut into rounds
Green Zucchini
Green Zucchini, 0.33 Pound
$0.99 avg/ea$2.99/lb
1 ¼ pounds red-skinned sweet potatoes (yams), cut into 2 x ¾-inch wedges
L&B Classic Red Potatoes
L&B Classic Red Potatoes, 5 Pound
$7.99$1.60/lb
2 tablespoons olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
¼ teaspoon cayenne pepper
L&B Organic Cayenne Pepper
L&B Organic Cayenne Pepper, 2.1 Ounce
$7.99$3.80/oz
Salt and pepper, to taste
Morton Salt
Morton Salt, 26 Ounce
Deal
$2.29 was $2.83$0.09/oz
½ cup finely chopped red onion
Red Onions
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
¼ cup chopped fresh chives
L&B Fresh Chives
L&B Fresh Chives, 0.75 Ounce
$3.49$4.65/oz
2 tablespoons apple cider vinegar
Heinz Distilled Apple Cider Vinegar
Heinz Distilled Apple Cider Vinegar, 128 Ounce
$7.89$0.06/oz

Directions

  1. Heat oven to 350 F.
  2. Spray large rimmed baking sheet with nonstick spray.
  3. Combine butternut squash, carrots, rutabagas, summer squash and sweet potatoes in a large bowl.
  4. Add oil and cayenne; toss to coat. Sprinkle with salt and pepper.
  5. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour.
  6. Transfer vegetable mixture to bowl. Add red onion, chives and vinegar; toss to blend. Season with additional salt and pepper to taste.