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Roasted Fall Vegetables
10 min prep time
25 min cook time
11servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
shutterstock
How to Make Roasted Fall Vegetables
So easy—just three steps from start to finish. Roasting wakes up the sweetest flavors in these veggies.
10 min prep time
25 min cook time
11servings
1/2 cup
Print Recipe >
Step-By-Step Instructions:
-
Preheat the oven to 400 degrees F. Spray a baking sheet with the cooking spray.
-
In a large bowl, mix together all ingredients. Pour the vegetables onto the prepared baking sheet.
-
Bake on the lower oven rack for 25 minutes.
Nutrition facts
11 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 70
- % Daily value*
-
Total Fat
4g
5%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 150mg 7%
-
Total Carbohydrate
8g
3%
- Dietary Fiber 3g 11%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 2g
- Potassium 350mg 7%
Ingredients
nonstick cooking spray
1 spray, 0.25 g
cauliflower (cut into small florets)
1 head (about 1 lb)
fresh Brussels sprouts (trimmed and cut in half)
1 lbs
baby carrots
2 cup
olive oil
3 tbsp
salt
1/2 tsp
black pepper
1/2 tsp
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