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Baked Autumn Vegetables

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By Betty Crocker Kitchens
Updated Jun 7, 2012
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Looking for an easy meatless side dish? Then check out this baked vegetable recipe.

Baked Autumn Vegetables

  • Prep Time 20 min
  • Total 1 hr 5 min
  • Servings 8
  • Ingredients 11
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Ingredients

  • 1 small butternut squash (about 1 1/2 lb)
  • 2 medium unpeeled Yukon gold or red potatoes
  • 1 medium red onion
  • 1 large dark-orange sweet potato or yam (about 1/2 lb)
  • 1 clove garlic or 1/8 teaspoon garlic powder
  • Cooking spray for greasing pan
  • 1 lb ready-to-eat baby-cut carrots
  • 2 tablespoons olive or vegetable oil
  • 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
  • 1 tablespoon chopped fresh or 1 teaspoon crushed dried rosemary leaves
  • 1/2 teaspoon salt

Instructions

  • Step 
    1
    Wash the squash. Using a chef's knife, carefully cut off the bottom and stem ends of the squash. Cut the narrow part (neck) from the rounded bottom part of the squash; cut the rounded bottom in half. Using a spoon, scoop out the seeds and fibers from the bottom halves and discard. Using a sharp vegetable peeler, remove the peel from the neck and 2 bottom halves. Cut squash into 1-inch pieces.
  • Step 
    2
    Scrub the potatoes thoroughly with a vegetable brush and water to remove any dirt, but do not peel. Cut each potato into eighths. Peel the onion; cut into 16 wedges and separate pieces. Peel the sweet potato and cut into 1-inch pieces. Peel and finely chop the garlic.
  • Step 
    3
    Heat the oven to 425°F. Spray a 15x10x1-inch pan with the cooking spray. Place the squash, potatoes, onion, sweet potato and carrots in the pan. Pour the oil over the vegetables. Sprinkle with the garlic, sage, rosemary and salt. Stir to coat vegetables.
  • Step 
    4
    Roast uncovered 35 to 45 minutes, stirring occasionally, until vegetables are crisp-tender when pierced with a fork.

Nutrition

150 Calories
3 1/2g Total Fat
3g Protein
26g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
35
Total Fat
3 1/2g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
200mg
8%
Potassium
690mg
20%
Total Carbohydrate
26g
9%
Dietary Fiber
4g
17%
Sugars
8g
Protein
3g
% Daily Value*:
Vitamin A
400%
400%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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