Best Delicious Roasted Glazed Fall Vegetables Recipes

ROASTED FALL VEGETABLES

Roasted Fall Vegetables image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.

DELICIOUS ROASTED GLAZED FALL VEGETABLES

Delicious Roasted Glazed Fall Vegetables image

I have made this dish quite a few times recently, it was just delicious! This recipe will feed about 8-10 people, but the glaze ingredients and veggies can be cut in half if desired.

Provided by Kittencalrecipezazz

Categories Yam/Sweet Potato

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

5 medium sweet potatoes, peeled and cut into about 1-inch pieces
2 acorn squash, peeled, seeded and cut into large cubed pieces
3 russet potatoes, peeled and cut into about 1-inch cubes
1 lb carrot, chopped into large pieces
salt
pepper (optional)
1 cup brown sugar
1/2 cup water
1/2 cup butter, melted
1/2 cup molasses
1 teaspoon vanilla (optional)
1 teaspoon cinnamon

Steps:

Set oven to 400 degrees.
Butter a large casserole dish (I use my 13x9-inch) white Corning Ware dish that has higher sides, it is the perfect size for this recipe.
In a bowl, combine/whisk all glaze ingredients together until thoroughly combined.
Toss the veggies between the two buttered baking pans.
Season veggies with salt (and pepper if desired).
Drizzle the glaze over veggies.
Toss with a spoon to coat the veggies all over.
Cover and bake for about 30 minutes.
Uncover and stir the veggies with a spoon, then place back in oven to bake another 15-20 minutes more, or until veggies are desired tenderness.
*NOTE* it is best not to overbake the veggies, as they will be mushy, try to bake only until fork-tender.

Nutrition Facts : Calories 465, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 192.6, Carbohydrate 89.7, Fiber 7.6, Sugar 44.8, Protein 4.4

ROASTED FALL VEGETABLES

Roasted Fall Vegetables image

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

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 14 servings.

Number Of Ingredients 12

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

Steps:

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 15x10x1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 110 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 384mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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