Roasted Autumn Vegetables

Name: Roasted Autumn Vegetables
Yield: Makes 10 Servings
Ingredients: Nonstick vegetable oil spray; 1 1/2 pounds butternut squash, peeled, cut into 3x1/2-inch wedges; 1 1/2 pounds rutabagas, peeled, cut into 1/2-inch-thick wedges; 1 1/4 pounds red-skinned sweet potatoes (yams), cut into 2x3/4-inch wedges; 2 tablespoons olive oil; 1/4 teaspoon cayenne pepper; 1/2 cup finely chopped red onion; 1/4 cup chopped fresh chives; 2 tablespoons apple cider vinegar

By Frank BrigtsenPhotography by Mark Thomas

November 8, 2011

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Recipe notes