Roasted Fall Vegetables

Roasted Fall Vegetables

Roasted Fall Vegetables


10 servings


  • 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 teaspoons cayenne pepper
  • Salt and pepper, to taste
  • ½ cup finely chopped red onion
  • ¼ cup chopped fresh chives
  • 2 tablespoons apple cider vinegar


  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.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.