Roasted Fall Vegetables

Roasted Fall Vegetables Recipe
Oxmoor House


6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional 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


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


Preheat oven to 450°.

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,

Oxmoor House

January 2002
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