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.

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Roasted Fall Vegetables

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