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Roasted Fall Vegetables

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  • Prep Time 20 min
  • Total Time 60 min
  • Servings 6

This recipe for roasted fall vegetables like sweet potatoes and Brussels sprouts is a perfect side dish to accompany your Thanksgiving main.

Ingredients

1 1/2
lb sweet potatoes, peeled, cut into 1/2-inch cubes
3
cups fresh Brussels sprouts (about 1 lb), trimmed, cut in half
2
tablespoons olive oil
2
tablespoons balsamic vinegar
1
teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
4
cloves garlic, finely chopped
1
large red onion, cut into 10 wedges
Cooking spray

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Directions

  • 1 Heat oven to 450°F. Spray broiler pan with cooking spray.
  • 2 In large bowl, gently toss all ingredients except cooking spray. Pour into broiler pan. Spray vegetable mixture with cooking spray.
  • 3 Roast uncovered 35 to 40 minutes, stirring once, until vegetables are tender and browned.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
,
% Daily Value
Total Fat
5g
5%
(Saturated Fat
0g,
0%
),
Sodium
280mg
280%;
Total Carbohydrate
32g
32%
(Dietary Fiber
6g
6%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 1 1/2 Vegetable; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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