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.
- 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
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.