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–+ servings
Total Time :1 hour 15 minutes
Servings: 6

INGREDIENTS
 

  • 1 large sweet potato, peeled and cut into chunks
  • 1 large carrot, peeled and cut into pieces
  • 1 acorn squash, halved, deseeded, and sliced into wedges
  • 1 –2 gold potatoes, sliced into rounds then halved
  • 3 shallots, quartered
  • 1/4 cup olive oil
  • 1 teaspoon chipotle powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper

Walnuts:

  • 1 cup California walnuts
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 sprigs fresh thyme
  • 1/2 teaspoon chipotle powder

INSTRUCTIONS

  • Preheat the oven to 400°F/200°C.
  • In a large bowl, toss all the vegetables with olive oil, chipotle powder, salt, black pepper, garlic powder, paprika, and cayenne until evenly coated. Transfer to a large baking dish.
  • Combine the walnuts, honey, olive oil, thyme, and chipotle powder in a small bowl. Spread the glazed walnuts evenly over the vegetables.
  • Cover the dish with foil and roast for 30–40 minutes, until the vegetables are nearly tender.
  • Remove the foil and roast for another 30–35 minutes, or until fork-tender and lightly caramelized. Oven times may vary.
  • Garnish with additional fresh thyme and flaky sea salt before serving.