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Roasted Autumn Vegetables


Roasted Autumn Vegetables Recipe

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
Directions:
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