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:

283 calories

Dietary restrictions:

High Fiber Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 14g 21%
  • Carbs 40g 13%
  • Saturated 2g 10%
  • Fiber 6g 23%
  • Sugars 19g
  • Monounsaturated 10g
  • Polyunsaturated 2g
  • Protein 3g 7%
  • Sodium 624mg 26%
  • Calcium 85mg 8%
  • Magnesium 47mg 12%
  • Potassium 824mg 24%
  • Iron 2mg 9%
  • Zinc 0mg 3%
  • Phosphorus 90mg 13%
  • Vitamin A 607µg 67%
  • Vitamin C 61mg 102%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 5%
  • Niacin (B3) 2mg 8%
  • Vitamin B6 0mg 19%
  • Folic Acid (B9) 63µg 16%
  • Vitamin E 4mg 18%
  • Vitamin K 92µg 115%
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