Roasted Fall Vegetables

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 180
  • Fat: 4.1g
  • Saturated fat: 0.6g
  • Protein: 4.7g
  • Carbohydrate: 33.6g
  • Cholesterol: 0mg
  • Iron: 1.9mg
  • Sodium: 227mg
  • Calories from fat: 19%
  • Fiber: 5.5g
  • Calcium: 68mg

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

Preparation

  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.
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