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
Roasted Fall Vegetables

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:

  1. Preheat the oven to 400 degrees F. Spray a baking sheet with the cooking spray.
  2. In a large bowl, mix together all ingredients. Pour the vegetables onto the prepared baking sheet.
  3. Bake on the lower oven rack for 25 minutes.
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Nutrition facts

11 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 60
  • Total Fat 4g
    • Saturated Fat 0.6g
    • Trans Fats 0g
  • Cholesterol 0mg
  • Sodium 140mg
  • Total Carbohydrate 7g
    • Dietary Fiber 3g
    • Total Sugars 2g
    • Added Sugars 0g
  • 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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