I love serving this tender veggie side dish as part of a comforting dinner on a chilly night. The cayenne pepper lends zippy flavor that's not overpowering. —Juli Meyers, Hinesville, Georgia
Roasted Fall Vegetables
Roasted Fall Vegetables
Prep Time
30 min
Cook Time
40 min
Yield
14 servings
Ingredients
- 1 large acorn squash, peeled and cut into 1-1/2-inch cubes
- 1 large rutabaga, peeled and cut into 1-inch cubes
- 1 medium pie pumpkin or butternut squash, peeled and cut into 1-inch cubes
- 3 large carrots, peeled and cut into 1-1/2-inch pieces
- 1 medium parsnip, peeled and cut into 1-inch cubes
- 1/4 cup grated Parmesan cheese
- 1/4 cup canola oil
- 3 tablespoons minced fresh parsley
- 2 tablespoons paprika
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
Directions
- In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat.
- Transfer to 2 greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally.
Nutrition Facts
3/4 cup: 110 calories, 5g fat (1g saturated fat), 1mg cholesterol, 384mg sodium, 17g carbohydrate (6g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
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