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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
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    14 servings

Ingredients

  • 1 large acorn squash, peeled and cut into 1-1/2-inch cubes
  • 1 large rutabaga, peeled and cut into 1-inch cubes
  • 1 medium pie pumpkin or butternut squash, peeled and cut into 1-inch cubes
  • 3 large carrots, peeled and cut into 1-1/2-inch pieces
  • 1 medium parsnip, peeled and cut into 1-inch cubes
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup canola oil
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper

Directions

  • 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
3/4 cup: 110 calories, 5g fat (1g saturated fat), 1mg cholesterol, 384mg sodium, 17g carbohydrate (6g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

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