This fragrant mélange mixes starchy tastes with sweet. The dish is like a stir-fry, only it's done in the oven—a great, no-fuss way to cook a slew of vegetables.
Vegetables may be roasted 1 day ahead, then cooled before chilling, covered. Reheat in a 350°F oven until hot, 15 to 20 minutes.
Recipe information
Total Time
1 1/2 hr
Yield
Serves 12
Ingredients
Preparation
Preheat oven to 375°F. Toss shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes. Toss together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow (1-inch-deep) baking pans. Dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.
