Smoky Roasted Fall Vegetables Recipe | Yummly
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Smoky Roasted Fall Vegetables

YUMMLY(12)
Cornel: "This was great btw jackal" Read More
14Ingredients
65Minutes
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Description

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.

Ingredients

US|METRIC
10 SERVINGS
  • nonstick cooking spray (or olive oil)
  • 2 pounds butternut squash (large)
  • 1 1/2 pounds parsnips
  • 2 pounds sweet potatoes
  • 10 shallots (large)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt (for vegetables)
  • 1/2 teaspoon black pepper (for vegetables)
  • 1/4 cup flat leaf parsley (chopped)
  • salt (optional, to taste)
  • black pepper (optional, to taste)
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    Directions

    1. Place oven racks in the lower third and upper third of oven.
    2. Preheat the oven to 425°F.
    3. Coat two baking sheets with nonstick cooking spray or olive oil.
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    Reviews(12)

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    Cornel 3 months ago
    This was great btw jackal
    Lance Yiffington 8 months ago
    Wow. This was amazing. The little bit of cinnamon made this really nice. Like others have said, you might want to use more spice. I used the amount from the recipe, but only tossed half the veggies. For the other half, I used some Ras el Hanout spice mix. So delicious.
    KT O a year ago
    This recipe is amazing! So delicious and simple to make. Agree with previous reviewer to double the seasonings (and I added white wine, not only EVOO). Delicious and will definitely make again.
    Bruce a year ago
    Try this recipe! Both we and our dinner guests loved it. It also makes your home smell great! I added one small bunch of leeks and a small bag of heirloom snack-sized carrots, and then split the entire batch of chopped veggies for a 2nd set of roasting (again the night after). All this to say I think the spice and olive oil amounts should be doubled for the full load of chopped vegetables called for by the recipe. Finally, you reallly do need the proper peeling tool for the butternut squash.
    Cyndi a year ago
    Surprisingly delicious!
    Javier Santana a year ago
    tender and flavorful.
    Rita Black 2 years ago
    Delicious seasonal treat. Loved the flavor.
    Sandra Vann 2 years ago
    Great and easy Thanks
    Beaulieu 2 years ago
    so good! I'm making again for dinner tonight. made this at Thanksgiving and everyone loved it!
    Olga Gause 2 years ago
    This ended up being really bad!!! Thank god I made sweet potato mash also.... Happy thanksgiving all!
    Nyasha 2 years ago
    It’s really easy and delicious
    Andrew Reeve 2 years ago
    quick and easy. tasty

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