Roasted Fall Vegetables Recipe

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Ingredients:

Serving

1 1/2 lbs sweet potatoes, peeled and cut into 1/2 inch cubes
3 cups brussels sprouts, halved (about 1 lb.)
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp dried thyme
1/2 tsp salt
1/4 tsp fresh ground black pepper
4 garlic cloves, minced
1 large red onion, peeled and cut into 10 wedges

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	176.05 Kcal (737 kJ)
Calories from fat	42.31 Kcal
		% Daily Value*
Total Fat	4.7g	7%
Sodium	269.82mg	11%
Potassium	606.4mg	13%
Total Carbs	30.62g	10%
Sugars	7.24g	29%
Dietary Fiber	5.79g	23%
Protein	3.98g	8%
Vitamin C	42.1mg	70%
Vitamin A	1.1mg	38%
Iron	1.9mg	10%
Calcium	67mg	7%

Amount Per 100 g
Calories	90.22 Kcal (378 kJ)
Calories from fat	21.68 Kcal
		% Daily Value*
Total Fat	2.41g	7%
Sodium	138.27mg	11%
Potassium	310.75mg	13%
Total Carbs	15.69g	10%
Sugars	3.71g	29%
Dietary Fiber	2.97g	23%
Protein	2.04g	8%
Vitamin C	21.6mg	70%
Vitamin A	0.6mg	38%
Iron	1mg	10%
Calcium	34.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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