Ingredients for Oven Roasted Autumn Vegetables
- 1.5 lbs Red Potatoes
- 1 lb Carrots
- 1 large Onion
- 8 oz Fresh Mushrooms
- 3 tablespoons Walnut Oil
- 2 tablespoons Balsamic Vinegar
- 1 teaspoon Coarse Salt
- 3 tablespoons Olive Oil
- 1/2 teaspoon Black Pepper
- 1 teaspoon dried Rosemary
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How to Make Oven Roasted Autumn Vegetables
- Preheat oven to 400°F (200°C).
- Wash and chop all vegetables into roughly 1-inch pieces. (Smaller pieces will roast faster.)
- In a large bowl, toss the vegetables with olive oil, salt, pepper, and herbs (rosemary, thyme, or sage work well).
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
- Optional: For extra flavor, toss with a balsamic glaze in the last 5 minutes of cooking.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
62g
Fat
5g
Carbs
32g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Low Protein Healthy Side Dishes Potatoes Vegetables Easy European Fall Holiday Event Low Fat Vegan Vegetarian Winter Dietary Thanksgiving Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Comfort Food Healthy 2 Low In Something Onions Squash Taste Mood Number Of Servings
