Roasted Autumn Vegetables

Ingredients for Roasted Autumn Vegetables

• Nonstick vegetable oil spray

• 675g butternut squash, peeled, cut into 3x1/2-inch wedges

• 675g rutabagas, peeled, cut into 1/2-inch-thick wedges

• 575g red-skinned sweet potatoes (yams), cut into 2x3/4-inch wedges

• 2 tablespoons olive oil

• 1/4 teaspoons cayenne pepper

• 80g finely chopped red onion

• 1/4 cup chopped fresh chives

• 2 tablespoons apple cider vinegar

How to make Roasted Autumn Vegetables

Preheat oven to 177°C. Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with 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. Let stand on baking sheet at room temperature. Rewarm in 177°C oven until heated through, about 15 minutes.)

Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.