Roasted Autumn Vegetablesdaphne Oz Recipes

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ROASTED FALL VEGETABLES



Roasted Fall Vegetables image

Eating fresh produce in a variety of colors is key to good health, and this autumn medley of carrots, butternut squash, rutabaga, parsnips, and shallots provides an abundance of vitamins, minerals, and other nutrients.

Yield serves 8

Number Of Ingredients 8

1 large butternut squash (1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1/2-inch wedges
1 pound carrots, peeled and cut into 2-inch lengths
1 pound parsnips, peeled and cut into 2-inch lengths
1 small rutabaga (1 pound), peeled, halved lengthwise, and cut into 1/2-inch wedges
1 pound shallots, peeled and halved if large
3 sprigs rosemary
3 tablespoons olive oil
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 450°F. Combine the vegetables and rosemary on a large rimmed baking sheet (or divide among 2 smaller sheets). Drizzle with oil, sprinkle with 1 teaspoon salt, and season with pepper. Toss to combine; spread in an even layer.
  • Roast until vegetables are tender and golden, tossing occasionally, 40 to 50 minutes. Serve warm or at room temperature.
  • (Per Serving)
  • Calories: 206
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Cholesterol: 0mg
  • Carbohydrates: 31g
  • Protein: 7g
  • Sodium: 775mg
  • Fiber: 10g

ROASTED FALL VEGETABLES



Roasted Fall Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.

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