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Roasted Fall Vegetables

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By Betty Crocker Kitchens
Updated Sep 13, 2022
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This recipe for Roasted Fall Vegetables makes a perfect side dish to accompany your Thanksgiving main. Sweet potatoes, Brussels sprouts and a red onion bring plenty of color, while fragrant herbs add flavor. These autumn roasted vegetables are sure to go fast as soon as you set them down on the dining table!

Roasted Fall Vegetables

  • Prep Time 20 min
  • Total 60 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 1 1/2 lb sweet potatoes, peeled, cut into 1/2-inch cubes
  • 3 cups fresh Brussels sprouts (about 1 lb), trimmed, cut in half
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 cloves garlic, finely chopped
  • 1 large red onion, cut into 10 wedges
  • Cooking spray

Instructions

  • Step 
    1
    Heat oven to 450°F. Spray broiler pan with cooking spray.
  • Step 
    2
    In large bowl, gently toss all ingredients except cooking spray. Pour into broiler pan. Spray vegetable mixture with cooking spray.
  • Step 
    3
    Roast uncovered 35 to 40 minutes, stirring once, until vegetables are tender and browned.

Nutrition

190 Calories
5g Total Fat
4g Protein
32g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Total Fat
5g
0%
Saturated Fat
0g
0%
Sodium
280mg
0%
Total Carbohydrate
32g
0%
Dietary Fiber
6g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1 1/2 Vegetable; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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