Spicy-Sweet Roasted Fall Vegetables

Spicy-Sweet Roasted Fall Vegetables
Staff Writer
Assorted Vegetables

Miri Leigh

Assorted Vegetables

I take all the best fall has to offer — carrots, butternut squash, purple onions, garnet yams, and Brussels sprouts — and give them a sweet and spicy kick with a dash of ground ancho chile pepper and a generous heap of brown sugar. Drizzled with a little olive oil, these vegetables roast in the oven until the brown sugar coating caramelizes to add a complex sweetness.

You can peel and chop all the vegetables up to two days ahead and store them refrigerated in an airtight container.

Ingredients

  • carrots, cut into 1-inch pieces
  • garnet yam, cut into 1-inch pieces
  • 1/2  butternut squash, peeled and cut into 1-inch pieces
  • 2  cups  Brussels sprouts, trimmed and halved
  • red onion, cut into 1-inch pieces
  • 1/2  teaspoon  ground ancho chile pepper
  • 1/4  teaspoon  ground chipotle chile pepper
  • 1/4  cup  brown sugar, packed
  • 1/4  cup  olive oil
  • 1  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper

Directions

Preheat the oven to 325 degrees. Place the cut vegetables in a large bowl and toss with the ground peppers, brown sugar, olive oil, salt, and pepper. Stir gently with a wooden spoon until the vegetables are evenly coated, then transfer to a 12-inch cookie sheet or shallow baking dish. Roast on the middle rack, stirring occasionally, for 20-30 minutes, or until vegetables are tender and browned. Serve immediately.

Nutritional Facts

Total Fat
13g
19%
Sugar
6g
7%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
35g
27%
Protein
1g
2%
Vitamin A, RAE
10µg
1%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
14mg
1%
Fiber, total dietary
1g
4%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Phosphorus, P
14mg
2%
Sodium, Na
9mg
1%
Water
79g
3%

Fall Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Fall Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.