Roasted Fall Vegetables
Roasted Fall Vegetables
  • prep: 20 min
  • cook: 45 min
  • total: 1 hr 5 min
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  • servings:
  • Summary

    These Roasted Fall Vegetables are the perfect, easy side dish! Super flavorful and healthy too!

    Ingredients

    • ? cup olive oil
    • 4 medium carrots, cut into 1-inch thick pieces
    • 1½ cups brussel sprouts, halved
    • 4 cups red new potatoes, cut into 1½-inch thick pieces
    • 1 cup sweet potatoes, cut into 1½-inch thick pieces
    • 2 teaspoons black pepper
    • 1 teaspoon sea salt
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 633 % Daily Value *
    • Total Fat: 54 g 83.31%
    • Saturated Fat: 7 g 37.4%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1255 mg 52.31%
    • Calcium: 116 mg 11.61%
    • Potassium: 634 mg 18.1%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 11.68%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 36 g %
    • Dietary Fiber: 4 g 15.18%
    • Sugar: 3 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 5 g
    • Vitamin A 98.39%
    • Vitamin C 32.77%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat11
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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