Roasted Autumn Vegetablesdaphne Oz Recipes

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ROASTED AUTUMN VEGETABLES



Roasted Autumn Vegetables image

It takes just half an hour-and no watching-to roast these tasty herb-buttered Brussels sprouts, parsnips, carrots and squash cubes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 7

1/2 cup butter or margarine
2 tablespoons chopped fresh sage leaves or 2 tablespoons dried sage leaves
2 garlic cloves, finely chopped
1 pound Brussels sprouts, cut in half
1 pound parsnip, peeled and cut into 2-inch pieces
1/2 pound baby-cut carrot, if desired
1 medium butternut squash, peeled, seeded and cut into 1-inch pieces (2 pounds)

Steps:

  • Heat oven to 375°F. Melt butter in 1-quart saucepan over medium heat. Stir in sage and garlic; remove from heat.
  • Place remaining ingredients in ungreased large roasting pan. Pour butter mixture over vegetables; stir to coat.
  • Cover and bake 25 to 35 minutes, stirring occasionally, until vegetables are crisp-tender.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 65 mg

ROASTED FALL VEGETABLES



Roasted Fall Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.

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

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

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