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.


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.


Calories per serving:

140 kcal

Daily value:



  • Carbohydrate, by difference 30 g
  • Protein 2 g
  • Total lipid (fat) 2 g
  • Vitamin A, IU 257 IU
  • Vitamin A, RAE 13 µg
  • Vitamin C, total ascorbic acid 3 mg
  • Vitamin K (phylloquinone) 4 µg
  • Calcium, Ca 16 mg
  • Carotene, beta 128 µg
  • Cholesterol 1 mg
  • Choline, total 4 mg
  • Cryptoxanthin, beta 48 µg
  • Fatty acids, total polyunsaturated 1 g
  • Fiber, total dietary 2 g
  • Folate, DFE 3 µg
  • Folate, food 3 µg
  • Folate, total 4 µg
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 78 µg
  • Magnesium, Mg 12 mg
  • Niacin 1 mg
  • Phosphorus, P 21 mg
  • Phytosterols 1 mg
  • Potassium, K 131 mg
  • Selenium, Se 1 µg
  • Sodium, Na 124 mg
  • Sucrose 6 g
  • Sugars, total 14 g
  • Water 93 g
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