Roasted Fall Vegetables

By Lunds & Byerlys

September 3, 2024

A wonderful, rustic side dish – the perfect complement to cool fall nights!

SERVINGS

10

PREP TIME

15 min

COOK TIME

1 hr

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. 1

    Heat oven to 350 F.

  2. 2

    Spray large rimmed baking sheet with nonstick spray.

  3. 3

    Combine butternut squash, carrots, rutabagas, summer squash and sweet potatoes in a large bowl.

  4. 4

    Add oil and cayenne; toss to coat. Sprinkle with salt and pepper.

  5. 5

    Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour.

  6. 6

    Transfer vegetable mixture to bowl. Add red onion, chives and vinegar; toss to blend. Season with additional salt and pepper to taste.

Recipe adapted from Bon Appétit

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