Entree: United States – Southern United States – Roasted Local Vegetables (A hearty tray-roasted medley of locally grown Southern vegetables seasoned with butter, smoked spices, and a touch of sweetness)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) unsalted butter, melted
- 1 tbsp (15 ml) brown sugar, packed (0.42 oz (12 g))
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 tsp (1 g) cayenne pepper (optional)
- 1 lb (454 g) sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) baby red potatoes, halved or quartered if large
- 8 oz (225 g) small yellow or white onions, peeled and halved
- 8 oz (225 g) okra, trimmed and halved
- 1 red bell pepper, approx. 6 oz (170 g), seeded and sliced into 1/2-inch (1.3 cm) strips
- 3 cloves garlic, minced (5/16 oz (9 g))
- 1 tbsp (15 ml) apple cider vinegar (0.53 oz (15 g))
- 1/3 cup (40 g) chopped pecans, toasted (optional)
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped, for garnish

Show original ingredient measurements

- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) unsalted butter, melted
- 1 tbsp (15 ml) brown sugar, packed (12 g)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 tsp (1 g) cayenne pepper (optional)
- 1 lb (454 g) sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) baby red potatoes, halved or quartered if large
- 8 oz (225 g) small yellow or white onions, peeled and halved
- 8 oz (225 g) okra, trimmed and halved
- 1 red bell pepper, approx. 6 oz (170 g), seeded and sliced into 1/2-inch (1.3 cm) strips
- 3 cloves garlic, minced (9 g)
- 1 tbsp (15 ml) apple cider vinegar (15 g)
- 1/3 cup (40 g) chopped pecans, toasted (optional)
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped, for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment and set aside.
2. In a large bowl whisk together the olive oil, melted butter, brown sugar, smoked paprika, garlic powder, salt, pepper, cayenne (if using), minced garlic, and apple cider vinegar.
3. Add the sweet potatoes, red potatoes, onions, okra, and red bell pepper to the bowl and toss thoroughly so all pieces are evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet, leaving a little space between pieces so they roast rather than steam.
5. Roast for 35–45 minutes, stirring and turning the vegetables halfway through, until the potatoes are tender and edges are caramelized.
6. Remove from the oven, scatter the toasted pecans over the vegetables, and toss gently to combine. Taste and adjust salt and pepper if needed.
7. Transfer to a serving platter, sprinkle with chopped parsley, and serve hot as a satisfying vegetarian Southern entree.