Roasted Autumn
Root Vegetables
Special/Henry Chandler
Special/Henry Chandler
Roasted Autumn Root Vegetables
2 large sweet potatoes, peeled
1 butternut squash, peeled and seeded
3 carrots, peeled
1 rutabaga, peeled
1 teaspoon fresh Rosemary, chopped
Cracked pepper and kosher salt to taste
1 tablespoon maple syrup
1 teaspoon chili powder
2 tablespoon extra virgin olive oil
Preheat oven to 400 degrees. Cut all peeled vegetables into bite-sized cubes and place in a large bowl. In a small bowl, whisk together all other ingredients. Pour over vegetables and toss until covered. Spread vegetables in roasting pan that has been coated with olive oil or pan spray. Roast at 400 degrees for 10 minutes. Lower temperature to 300 degrees for 15 to 20 minutes more or until done.
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