Roasted Fall Vegetables

6
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"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 recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

Related

ImPat

I scaled this back for 1 serve and the taste of these vegies was fantastic though mine were well and truly cooked at the 30 minutes (baked at 175C fan forced oven) with a bit of char on the onion and the Brussel sprouts which I enjoyed (there is a Spanish recipes that I enjoy were they spice them and then deep fry them till they are charred about the only time I really eat a heap of Brussel sprouts but these were just as good and was wishing I had put more into the dish). Thank you Felix4087 made for Alphabet Soup tag game.

review by:
(7 Jun 2017)