Roasted Harvest Vegetables


June 13, 2017 By:
Tagged: Natural Natural. Squash Sides Squash Sides. Walnuts Walnuts. Kid Friendly Kid Friendly. Dinner Dinner. Baked Baked. Kid Friendly Kid Friendly. Brussel Sprouts Brussel Sprouts. Vegetable Sides Vegetable Sides. Cheese Cheese. Low-Fat Low-Fat. Fall Favorites Fall Favorites. Squash Squash. Christmas Christmas. Lunch Lunch. Thanksgiving Thanksgiving. Thanksgiving Thanksgiving. Sides Sides. Sides Sides. Vegetables Vegetables. Squash Squash. Fall Favorites Fall Favorites. Potatoes Potatoes. Brussel Sprouts Brussel Sprouts. Christmas Christmas. Vegetarian Vegetarian. Roasted Roasted. Cranberry Cranberry. Sides Sides. Thanksgiving Sides Thanksgiving Sides.
Prep:
10 minutes
Cook:
20 minutes
Serves:
4 servings
This hearty vegetable dish makes a beautiful accompaniment to meat or chicken. Or, top with added cheese and walnuts to serve as a main dish for vegetarians. For a smoky character in this recipe, rather than ordinary chili powder, use ancho chili powder, which is made from ground, smoked poblano peppers. It offers a deep, rich and complex flavor with mild heat. Note: To toast the walnuts, toss them in a dry skillet over medium heat for about 4 minutes or until lightly browned. Toasting enhances the flavor, texture, and appearance.

Ingredients

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Directions

  1. Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil.
  2. In a large bowl, whisk together the olive oil, chili powder, cayenne, maple syrup, salt, and pepper.
  3. Add the squash, yam, and Brussels sprouts. Stir until the vegetables are evenly coated with the olive oil mixture.
  4. Spread the vegetables evenly on the prepared pan.
  5. Bake in the preheated oven, stirring once, for 15 to 20 minutes, or until the vegetables are tender.
  6. Transfer the vegetables to a serving dish. Top with the blue cheese, dried cranberries, and toasted pecans.