Spicy-Sweet Roasted Fall Vegetables Recipe


Nutrition

Cal/Serving: 283
Daily Value: 14%
Servings: 4

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
Fat14g21%
Saturated2g10%
Carbs40g13%
Fiber6g23%
Sugars19g0%
Protein3g7%
Sodium624mg26%
Calcium85mg8%
Magnesium47mg12%
Potassium824mg24%
Iron2mg9%
Zinc0mg3%
Vitamin A12124IU242%
Vitamin C61mg102%
Thiamin (B1)0mg12%
Riboflavin (B2)0mg5%
Niacin (B3)2mg8%
Vitamin B60mg18%
Folic Acid (B9)63µg16%
Vitamin E4mg18%
Vitamin K92µg115%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Assorted Vegetables
Miri Leigh

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.

3.3125
Ratings64

INGREDIENTS

  • 2 carrots, cut into 1-inch pieces
  • 1 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
  • 1 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.

Recipe Details

Click here to see more recipes from MiriLeigh.com

Servings: 4
Cuisine: American
Special Designations: Vegetarian, Healthy

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


1 Comments

casa-giardino's picture

I love all those vegetables - for me, omit the brown sugar.
http://casa-giardino.blogspot.com

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human