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