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Roasted Fall Vegetables

Oxmoor House
Yield 6 servings (serving size: 1 cup)

Ingredients

  • 1 1/2 pounds (1/2-inch) cubed peeled sweet potato
  • 3 cups trimmed Brussels sprouts, halved (about 1 pound)
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced
  • 1 large red onion, peeled and cut into 10 wedges
  • Cooking spray

Nutrition Information

  • calories 180
  • fat 4.1 g
  • satfat 0.6 g
  • protein 4.7 g
  • carbohydrate 33.6 g
  • cholesterol 0 mg
  • iron 1.9 mg
  • sodium 227 mg
  • caloriesfromfat 19 %
  • fiber 5.5 g
  • calcium 68 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection