Roasted Autumn Vegetables

Name: Roasted Autumn Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps apple cider vinegar; 680 grams butternut squash, peeled, cut into 3x1/2-inch wedges; 0 teaspoons cayenne pepper; 59 milliliters chopped fresh chives; 2 Tbsps olive oil; 118 milliliters finely chopped red onion; 567 grams red-skinned sweet potatoes (yams), cut into 2x3/4-inch wedges; 680 grams rutabagas, peeled, cut into 1/2-inch-thick wedges

Roasted Autumn Vegetables might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and whole 30 recipe has 133 calories, 3g of protein, and 3g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have red-skinned sweet potatoes, butternut squash, cayenne pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray.

Equipment you will use

Baking Sheet

Oven

Combine squash, rutabagas, and sweet potatoes in large bowl.

Ingredients you will need

Sweet Potato

Rutabaga

Squash

Equipment you will use

Bowl

Add oil and cayenne and toss to coat.

Ingredients you will need

Ground Cayenne Pepper

Cooking Oil

Sprinkle with salt and pepper.

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Salt And Pepper

Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. (Vegetables can be prepared 4 hours ahead.

Ingredients you will need

Vegetable