Roasted Harvest Vegetables

June 13, 2017 By: Comments
Tagged: Dinner Dinner. Low-Fat Low-Fat. Thanksgiving Sides Thanksgiving Sides. Vegetarian Vegetarian. Potatoes Potatoes. Natural Natural. Kid Friendly Kid Friendly. Cheese Cheese. Sides Sides. Sides Sides. Christmas Christmas. Vegetable Sides Vegetable Sides. Lunch Lunch. Baked Baked. Kid Friendly Kid Friendly. Squash Sides Squash Sides. Cranberry Cranberry. Vegetables Vegetables. Brussel Sprouts Brussel Sprouts. Squash Squash. Walnuts Walnuts. Sides Sides. Thanksgiving Thanksgiving. Roasted Roasted. Fall Favorites Fall Favorites. Thanksgiving Thanksgiving. Fall Favorites Fall Favorites. Christmas Christmas.
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.


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  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.