ROASTED FALL VEGETABLES RECIPES

Name: Roasted Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings

ROASTED FALL VEGETABLES RECIPE | FOOD NETWORK KITCHEN ...

Roasted Fall Vegetables Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories side-dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Ingredients

Steps:

Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.

ROASTED FALL VEGETABLES RECIPE: HOW TO MAKE IT

Roasted Fall Vegetables Recipe: How to Make It image

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

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 14 servings.

Number Of Ingredients 12

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

Steps:

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 two greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 110 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 384mg sodium, CarbohydrateContent 17g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 vegetable

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