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Roasted Fall Vegetables

Roasted Fall Vegetables

These roasted veggies get their zing from ginger. You can also try them with ground cumin or Italian seasoning.

Southern Living SEPTEMBER 2005

  • Yield: Makes 6 servings
  • Prep time:20 Minutes
  • Bake:35 Minutes

Ingredients

  • no-stick cooking spray
  • 3 medium-size sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 medium-size red bell pepper, cut into 1/2-inch pieces
  • 1 medium-size sweet onion, coarsely chopped
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon pepper

Preparation

Coat a 15- x 10-inch jelly-roll pan with cooking spray.

Place potatoes, bell pepper, and onion in pan; sprinkle evenly with salt, ginger, and pepper. Toss until vegetables are evenly coated with cooking spray.

Bake at 450° for 30 to 35 minutes or until potatoes are tender.

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Roasted Fall Vegetables recipe

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