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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
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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 60
-
Total Fat
4g
- Saturated Fat 0.6g
- Sodium 140mg
-
Total Carbohydrate
7g
- Dietary Fiber 3g
- Total Sugars 2g
- Protein 2g
- Potassium 290mg
- Phosphorous 45mg
Ingredients
nonstick cooking spray
1
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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