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Roasted Fall Vegetables

Roasted Fall Vegetables
  • Prep 20 min
  • Total 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.
Updated February 18, 2014

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

Steps

  • 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 Facts

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