Roasted Fall Vegetables

Roasted Fall Vegetables
Photo by Oxmoor House

Ingredients

  • 1 teaspoon dried thyme
  • 1 large red onion, peeled and cut into 10 wedges
  • 1 ½ pounds (1/2-inch) cubed peeled sweet potato
  • 2 tablespoons balsamic vinegar
  • Cooking spray
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • + 3 more ingredients
    • 2 tablespoons olive oil
    • 4 garlic cloves, minced
    • 3 cups trimmed Brussels sprouts, halved (about 1 pound)

Preheat oven to 450°. Combine all ingredients except cooking spray in a large bowl; toss gently. Arrange vegetable mixture on a large broiler pan coated with cooking spray. Coat vegetable mixture with cooking spray. Bake at 450° for 35 to 40 minutes or until vegetables are tender and browned, tur...

View full recipe at My Recipes

Comments

Variations on Roasted Fall Vegetables

  • Roasted Fall Vegetables
    • 1/2 teaspoon pepper, divided
    • 8 baby yellow beets
    • 3 tablespoons olive oil, divided
    • 1 teaspoon kosher salt, divided
    • 8 baby candy cane beets
  • Roasted Fall Vegetables
    • 3 medium-size sweet potatoes, peeled and cut into 1/2-inch cubes
    • 1 medium-size sweet onion, coarsely chopped
    • no-stick cooking spray
    • +3 other ingredients


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