Roasted Fall Vegetables Recipe

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Prep time: 5 mins
Cook time: 1 hr 0 min
Calories: 202

roasted brussels sprouts

Brussel sprouts by Thinkstock/istock/svetlana foote

This delicious harvest medley is tossed with fresh herbs and baked until the vegetables are slightly caramelized on the edges and tender to the bite.

Ingredients:

1 (1½-2 pound) butternut squash, peeled, seeded and cut into 1-inch chunks
1 pound Brussels sprouts, halved
3 medium carrots (½ pound), peeled and sliced ¼-inch thick
2 parsnips (1 pound), peeled and sliced ¼-inch thick
1 small head cauliflower, cut into 1-inch florets
⅓ cup olive oil
4 (4-inch) sprigs rosemary, stems removed
3 thyme sprigs, stems removed
4 sage leaves
-Kosher salt and black pepper, to taste

Directions:

1. Preheat oven to 375°F.

2. In a large bowl, toss together vegetables, olive oil and fresh herbs. Season generously with salt and pepper and spread over a large baking sheet without over-crowding.

3. Place vegetables in preheated oven and bake until they’re slightly caramelized and tender, about 1 hour. Toss every 20 minutes while baking. Serve immediately.

Each serving contains 202 calories, 10g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 49mg sodium, 29g carbohydrate, 8g fiber, 8g sugars, 4g protein, 9 Est GL.
Yields 8 servings
1 serving contains 202 calories, 10g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 49mg sodium, 29g carbohydrates, 8g fiber, 8g sugars, 4g protein.