Recipes

ROASTED HARVEST VEGETABLES


December 11, 2015 By:
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

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.