ROASTED FALL VEGETABLES

Roasted Fall Vegetables image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 6

Number Of Ingredients 10

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1 1/2 lb sweet potatoes, peeled, cut into 1/2-inch cubes
3 cups fresh Brussels sprouts (about 1 lb), trimmed, cut in half
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cloves garlic, finely chopped
1 large red onion, cut into 10 wedges
Cooking spray

Steps:

Heat oven to 450°F. Spray broiler pan with cooking spray.
In large bowl, gently toss all ingredients except cooking spray. Pour into broiler pan. Spray vegetable mixture with cooking spray.
Roast uncovered 35 to 40 minutes, stirring once, until vegetables are tender and browned.

Nutrition Facts : Calories 190, Carbohydrate 32 g, Fat 1, Fiber 6 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg