Spicy-Sweet Roasted Fall Vegetables

On so many holiday buffets, the veggie dish invariably seems like the afterthought.  With all those show-stopping side dishes — creamy potatoes, tangy cranberries, crumbly cornbread, and savory stuffing — who’s gonna get all excited about carrots and Brussels sprouts?

Well, this recipe just might change holiday vegetables forever.  I take all the best fall has to offer–carrots, butternut squash, purple onion, garnet yams, and Brussels sprouts — and give them a sweet and spicy kick with a dash of  ground ancho chili pepper and a generous heap of brown sugar.  Drizzled with a little olive oil, they roast in the oven until the brown sugar coating caramelizes to add a complex sweetness.

Spicy-Sweet Roasted Fall Vegetables

2 carrots, peeled and cut into 1-inch pieces
1 garnet yam, diced into 1-inch pieces
1/2 butternut squash, peeled and diced into 1-inch pieces
2 cups Brussels sprouts, trimmed and cut in half
1 purple onion, diced into 1-inch pieces
1/2 teaspoon ground ancho chili pepper
1/4 teaspoon ground chipotle chili pepper
1/4 cup packed brown sugar
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 325 F.  Place the cut vegetables (carrots through onion) in a large bowl and toss with ground peppers, brown sugar, olive oil, salt and pepper.  Stir gently with a wooden spoon until the vegetables are evenly coated, then turn onto a 12-inch cookie sheet or shallow baking dish.   Roast on the middle rack, stirring occasionally, for 20-30 minutes, or until vegetables are tender and browned.  Serve immediately.

Preparation tip: Most of the work here is in the peeling and chopping, and there’s no reason why you can’t do this ahead.  Peel and chop all the vegetables up to two days ahead and store refrigerated in an airtight container.