ROASTED FALL VEGETABLES
I love serving this tender veggie side dish as part of a comforting dinner on a chilly night. The cayenne pepper lends zippy flavor that's not overpowering. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 110 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 384mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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AWUDU ISSAH
[email protected]This recipe was a bit too bland for my taste. I added some extra spices and herbs, and it turned out much better.
Desmond Okhra
[email protected]I'm not sure why, but my roasted vegetables always seem to come out a little dry. I'm not sure what I'm doing wrong.
Annie Mills
[email protected]This dish is a great make-ahead meal. You can roast the vegetables ahead of time and then reheat them when you're ready to serve.
A lay
[email protected]I'm so glad I found this recipe. It's a delicious and healthy way to enjoy fall vegetables.
Joe Morrow
[email protected]This dish is a great way to get your daily dose of vegetables. It's packed with vitamins and minerals, and it's low in calories.
Abiola Malaolu
[email protected]I served the roasted vegetables with a dollop of sour cream and a sprinkle of chopped parsley. It was a delicious and satisfying meal.
Helen Sullivan
[email protected]I roasted the vegetables at a slightly higher temperature than the recipe called for, and they got a nice crispy texture.
Md Jaher Hossen
[email protected]I added some chopped rosemary to the vegetables before roasting them, and it gave them a delicious herbal flavor.
Nill Doria
[email protected]This dish is a great way to use up leftover vegetables. I had some leftover carrots, parsnips, and sweet potatoes, and they all worked great in this recipe.
Habibur rehman
[email protected]I'm not a big fan of Brussels sprouts, but I actually enjoyed them in this dish. The roasting process mellows out the bitterness and makes them much more palatable.
Chamod Nirmal
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted vegetables, and they even asked for seconds!
ISRAR AHMAD
[email protected]I made this dish for my vegetarian friends and they loved it! It's a great way to show them that vegetarian food can be just as delicious and satisfying as meat-based dishes.
Anwar Sohaib Khan
[email protected]This dish is perfect for a fall dinner party. It's elegant and flavorful, and it's sure to impress your guests.
Krishna Ghimire
[email protected]I love how easy this recipe is to make. I just toss the vegetables with some olive oil and spices, and then roast them in the oven. It's a great way to get a healthy and delicious meal on the table quickly.
William Mathe
[email protected]This recipe is a keeper! I've made it several times already and it's always a hit. The vegetables are always roasted perfectly and the flavors are incredible.
Habibulla Habibulla
[email protected]I'm not usually a fan of roasted vegetables, but this recipe changed my mind. The vegetables were so flavorful and juicy. I'll definitely be making this again.
Evelyn Mokone
[email protected]This dish was a great way to use up all the fall vegetables I had on hand. I added some chopped kale and it turned out great!
sufiyan ali
[email protected]I followed the recipe exactly and the results were amazing! The vegetables were roasted evenly and had a beautiful caramelized glaze. I served them over quinoa and it was a hit with my family.
Kevin Ryan
[email protected]This roasted fall vegetable dish was an absolute delight! The combination of sweet and savory flavors was perfect, and the vegetables were cooked to perfection. I especially loved the roasted carrots, which were caramelized and slightly crispy on the