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
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
-
Step1Heat oven to 450°F. Spray broiler pan with cooking spray.
-
Step2In large bowl, gently toss all ingredients except cooking spray. Pour into broiler pan. Spray vegetable mixture with cooking spray.
-
Step3Roast 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 1/2Tips from the Betty Crocker Kitchens
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