STREAMING NOW: Feast with Friends

Roasted Autumn Vegetables

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Epicurious.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • nonstick vegetable cooking spray
  • 1 12 lbs butternut squash, peeled, cut into 3x1/2-inch wedges
  • 1 12 lbs rutabagas, peeled, cut into 1/2-inch-thick wedges
  • 1 14 lbs red-skinned sweet potatoes, cut into 2x3/4-inch wedges (yams)
  • 2 tablespoons olive oil
  • 14 teaspoon cayenne pepper
  • 12 cup finely chopped red onion
  • 14 cup chopped fresh chives
  • 2 tablespoons apple cider vinegar

Directions

  1. Preheat oven to 350°F Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. (Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.)
  2. Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: