3.3125
32 ratings

Sweet and Spicy Roasted Fall Vegetables

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.

4
Servings
283
Calories Per Serving

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.

Nutritional Facts
Servings4
Calories Per Serving283
Total Fat14g21%
Sugar19gN/A
Saturated2g10%
Protein3g7%
Carbs40g13%
Vitamin A608µg68%
Vitamin B60.4mg18.8%
Vitamin C61mg100%
Vitamin E4mg18%
Vitamin K92µg100%
Calcium84mg8%
Fiber6g23%
Folate (food)63µgN/A
Folate equivalent (total)63µg16%
Iron2mg9%
Magnesium47mg12%
Monounsaturated10gN/A
Niacin (B3)2mg8%
Phosphorus90mg13%
Polyunsaturated2gN/A
Potassium824mg24%
Sodium532mg22%
Sugars, added13gN/A
Thiamin (B1)0.2mg13%
Zinc0.5mg3.3%