Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Spicy-Sweet Roasted Fall Vegetables Recipe
Nov 08, 2011 @ 1:01 PM
Posted by
Daily Value: 12%
Servings: 4
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 243Daily Value: 12%
Servings: 4
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 14g | 21% |
| Saturated | 2g | 10% |
| Carbs | 30g | 10% |
| Fiber | 4g | 15% |
| Sugars | 16g | 0% |
| Protein | 2g | 5% |
| Sodium | 601mg | 25% |
| Calcium | 45mg | 4% |
| Magnesium | 22mg | 6% |
| Potassium | 511mg | 15% |
| Iron | 1mg | 6% |
| Zinc | 0mg | 2% |
| Vitamin A | 399IU | 8% |
| Vitamin C | 48mg | 81% |
| Thiamin (B1) | 0mg | 7% |
| Riboflavin (B2) | 0mg | 3% |
| Niacin (B3) | 1mg | 3% |
| Vitamin B6 | 0mg | 12% |
| Folic Acid (B9) | 41µg | 10% |
| Vitamin E | 2mg | 12% |
| Vitamin K | 88µg | 110% |
| Fatty acids, total monounsaturated | 10g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
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.
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: 4Cuisine: American
Special Designations: Vegetarian, Healthy
