Thanksgiving

Roasted Autumn Vegetables is for Dinner.

Roasted Autumn Vegetables takes 20 minutes to prepare.

Roasted Autumn Vegetables takes 60 minutes to cook.

Roasted Autumn Vegetables makes 10 servings.

The ingredients for Roasted Autumn Vegetables are:

Vegetable oil spray
1 1/2 pound butternut squash, peeled and cut into 3x1/2 inch wedges
1 1/2 pound rutabagas, peeled and cut into 2x1/2 inch wedges
1 1/4 pound sweet potatoes, peeled and cut into 2x1/4 inch wedges
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
1/2 cup red onion, chopped
1/4 cup chopped fresh chives
2 tablespoons cider vinegar

Here is how you make Roasted Autumn Vegetables:

1. Preheat oven to 350 degrees.2. Spray large rimmed baking sheet with nonstick spray.3. Combine squash, rutabagas, and sweet potatoes in large bowl.4. Add oil and cayenne and toss to coat.5. Sprinkle with salt and pepper6. Spread vegetables on prepared baking sheet.7. Roast vegetables until tender, stirring and turning occasioally. About one hour.Note* Vegetables can be prepared 4 hours ahead.Number of Servings: 10Recipe submitted by SparkPeople user LOGANSGRAMMIE.

The nutritional information for Roasted Autumn Vegetables is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 116.8

• Total Fat: 3.0 g
• Cholesterol: 0.0 mg
• Sodium: 32.8 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 5.1 g
• Protein: 2.4 g

The dietary needs meet for Roasted Autumn Vegetables is Vegetarian