Sweet and Spicy Roasted Fall Vegetables

Staff Writer
Sweet and Spicy Roasted Fall Vegetables
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.

4
Servings
283
Calories Per Serving
Deliver Ingredients

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.

Fall Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Fall Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.

Nutritional Facts

Total Fat
14g
21%
Sugar
19g
N/A
Saturated Fat
2g
10%
Protein
3g
7%
Carbs
40g
13%
Vitamin A
608µg
68%
Vitamin B6
0.4mg
18.8%
Vitamin C
61mg
100%
Vitamin E
4mg
18%
Vitamin K
92µg
100%
Calcium
84mg
8%
Fiber
6g
23%
Folate (food)
63µg
N/A
Folate equivalent (total)
63µg
16%
Iron
2mg
9%
Magnesium
47mg
12%
Monounsaturated
10g
N/A
Niacin (B3)
2mg
8%
Phosphorus
90mg
13%
Polyunsaturated
2g
N/A
Potassium
824mg
24%
Sodium
532mg
22%
Sugars, added
13g
N/A
Thiamin (B1)
0.2mg
13%
Zinc
0.5mg
3.3%