Roasted Fall Vegetables

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Ingredients
  • 1/2 pounds potato(es), sweet, 1/2-inch cubed, peeled

  • 1 pounds brussels sprouts, trimmed, halved, about 3 cups

  • 2 tablespoon oil, olive

  • 2 tablespoon vinegar, balsamic

  • 1 teaspoon thyme, dried

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper, black ground

  • 4 clove(s) garlic, minced

  • 1 large onion(s), red, peeled and cut into 10 wedges

  • cooking spray, none

Directions
  1. . Preheat oven to 450°.

  2. Combine all ingredients except cooking spray in a large bowl; toss gently. Arrange vegetable mixture on a large broiler pan coated with cooking spray. Coat vegetable mixture with cooking spray. Bake at 450° for 35 to 40 minutes or until vegetables are tender and browned, turning once.

  3. Yield: 6 servings (serving size: 1 cup).


Nutritional Facts

Servings
5
Calories
180
Saturated Fat
0.5g
Sodium
227mg
Dietary Fiber
5.5g
Total Fat
4g
Carbs
33.5g
Cholesterol
0mg
Protein
4.5g
Carb Choices
2

side side dishes vegetables vegetarian dairy free gluten free fiber bake

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