Roasted Fall Vegetables
Recipe: #4720
February 22, 2012
"Who says vegetables can't be comfort food? The variety in this dish makes for an attractive mix of colours and textures. Of course, you can substitute other vegetables if you prefer, such as carrots, parsnips, or rutabaga. Root vegetables go nicely with the vinegar and oil combination."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (219.6 g)
- Calories 150
- Total Fat - 4.9 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 225.4 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 6.1 g
- Sugars - 2.5 g
- Protein - 5.8 g
- Calcium - 77.6 mg
- Iron - 5 mg
- Vitamin C - 79.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 450F; spray a broiler pan with cooking spray.
Step 2
Combine all ingredients in a large bowl and toss gently to completely coat.
Step 3
Spread vegetable mixture out onto prepared pan and spray with cooking spray.
Step 4
Bake for 35-40 minutes, turning once, until vegetables are tender and browned.
Tips
No special items needed.
1 Reviews
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