FALL ROASTED VEGETABLES RECIPES
ROASTED FALL VEGETABLES RECIPE - BETTYCROCKER.COM
This recipe for roasted fall vegetables like sweet potatoes and Brussels sprouts is a perfect side dish to accompany your Thanksgiving main.
Provided by Betty Crocker Kitchens
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Spray broiler pan with cooking spray.
- In large bowl, gently toss all ingredients except cooking spray. Pour into broiler pan. Spray vegetable mixture with cooking spray.
- Roast uncovered 35 to 40 minutes, stirring once, until vegetables are tender and browned.
Nutrition Facts : Calories 190 , CarbohydrateContent 32 g, FatContent 1 , FiberContent 6 g, ProteinContent 4 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 280 mg
ROASTED FALL VEGETABLES RECIPE | ALLRECIPES
This is quick, easy and delicious. It is easily doubled and tripled for large families and guests.
Provided by GEMINI00
Categories Side Dish Vegetables
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place the beets and turnip in a 9x9 inch baking dish. Cut an X in the root end of the onions and place them in the dish. Drizzle the olive oil over the vegetables and add the rosemary and salt. Stir to coat the vegetables with oil.
- Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.
Nutrition Facts : Calories 368.4 calories, CarbohydrateContent 30.2 g, FatContent 27.3 g, FiberContent 4.2 g, ProteinContent 3.7 g, SaturatedFatContent 3.8 g, SodiumContent 118.6 mg, SugarContent 15.1 g
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