Roasted Fall Vegetables

By Addie

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

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

Preparation

Step 1

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 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally. Yield: 14 servings.