Spicy-Sweet Roasted Fall Vegetables

Assorted Vegetables

Miri Leigh


  • 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

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.

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