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Smoky Roasted Fall Vegetables
If you're looking for an easy, healthy side dish that scores high points for flavor and feeds a crowd, look no further. Roasting intensifies the natural sweetness of the medley of butternut squash, shallots, parsnips, and sweet potatoes. Smoked paprika (available in the spice aisle of most grocery stores) adds just the right earthy twist. The vegetables reheat well if you want to make them a day ahead. The recipe is a Yummly original created by David Bonom.
- Place oven racks in the lower third and upper third of oven.
- Preheat the oven to 425°F.
- Coat two baking sheets with nonstick cooking spray or olive oil.