Best Caramelized Autumn Roasted Vegetables Recipes

OVEN-ROASTED AUTUMN VEGETABLES

Oven-Roasted Autumn Vegetables image

The fragrance of this recipe cooking will be all the notice you'll have to give that "Supper's ready!" Hungry eaters will magically appear, asking to help set the table. The recipe is written for ONE serving, adjust to fit the number of eaters you're serving.

Provided by Debber

Categories Potato

Time 40m

Yield 1 large serving, 1 serving(s)

Number Of Ingredients 7

Ingredients

3 -4 small red potatoes
1 large carrot, peeled & cut in chunks
1 small onion, cut in wedges
3 fresh mushrooms, sliced
2 teaspoons walnut oil or 2 teaspoons olive oil
2 teaspoons balsamic vinegar
1 dash coarse salt

Steps:

Preheat oven to 425.
In a roasting pan, toss vegetables with oil and vinegar. Sprinkle on the salt.
Roast for 30-35 minutes (lightly browned, tender), stirring once or twice.
Sprinkle with extra balsamic vinegar.
Serve warm or at room temperature.
ADJUST ingredients for additional servings--you won't need quite as much oil and vinegar (you don't want the vegs swimming in oil and vinegar).
VARIATION: Try sweet potatoes, squash, fennel, or pumpkin.

Nutrition Facts : Calories 515.3, Fat 10.1, SaturatedFat 1.1, Sodium 267.3, Carbohydrate 98.1, Fiber 12.4, Sugar 15.6, Protein 12.8

ROASTED VEGETABLES

Roasted Vegetables image

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.

Provided by Saundra

Categories Side Dish Casseroles Squash Casserole Recipes

Time 55m

Yield 12

Number Of Ingredients 10

Ingredients

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
¼ cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Steps:

Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g

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