Roasted Autumn Vegetables

Recipe Ingredients

		Nonstick vegetable oil spray
1 1/2 lbs	681g / 24oz	Butternut squash - peeled, and
		Cut into 3" by 1/2" wedges
1 1/2 lbs	681g / 24oz	Rutabagas - peeled, and
		Cut into 1/2"-thick wedges
1 1/4 lbs	567g / 20oz	Red-skinned sweet potatoes (yams) - cut into 2"
		By 3/4" wedges
2 tablespoons	30ml	Olive oil
1/4 teaspoon	1.3ml	Cayenne pepper
1/2 cup	31g / 1.1oz	Finely-chopped red onion
1/4 cup	36g / 1.3oz	Chopped fresh chives
2 tablespoons	30ml	Apple cider vinegar

Recipe Instructions

Preheat oven to 350 degrees. 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 degrees oven until heated through, about 15 minutes.)

Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.

This recipe yields 10 servings.

Source:
Bon Appetit, November 2004

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