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Roasted Fall Vegetables

|||Roasted Fall Vegetables

Roasted Fall Vegetables


Roasted Fall Vegetables

Quick Info:

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Nutritional Info (Per serving):

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

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins


1 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


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.

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

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