Name: Roasted Fall Vegetables
Yield: 6 servings (serving size: 1 cup)
Ingredients: 1 ½ 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; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 4 garlic cloves, minced; 1 large red onion, peeled and cut into 10 wedges; Cooking spray

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.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Roasted Fall Vegetables

Gallery

Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews

All Reviews for Roasted Fall Vegetables

Account