1、Oven-Roasted Autumn Vegetables

  • Makes: 4 servings
  • Prep: 15 mins
  • Roast: 35 mins
  • Oven-Roasted Autumn Vegetables recipe

    Ingredients

    • 1 large sweet potato, peeled and cut into 1-inch cubes (about 10 ounces)
    • 1 fennel bulb, scrubbed, trimmed, and cut into wedges (about 1 pound)
    • 8 ounces new red potatoes, scrubbed and quartered
    • 6 ounces shiitake mushrooms, stems discarded, cut in half
    • 4 large shallots, peeled and cut into quarters
    • 2 tablespoons walnut oil*
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon coarse salt

    Method

    Toss sweet potato, fennel, new potatoes, mushrooms, and shallots with oil, 1 tablespoon of the vinegar, and the salt in a large roasting pan. Roast, uncovered, in the preheated oven for 30 to 35 minutes, stirring and tossing once or twice, until the vegetables are lightly browned and tender.
  • Place roasted vegetables in a large serving bowl. Sprinkle with the remaining vinegar, and serve warm or at room temperature. Makes 4 to 6 servings.
  • Nutrition Facts

  • Per serving: 198 kcal cal.,7 g fat (1 g sat. fat,562 mg sodium,31 g carb.,11 g fiber,4 g pro.Percent Daily Values are based on a 2,000 calorie diet

  • https://www.truecookbook.com/recipe/oven-roasted-autumn-vegetables-47310/

    2、Oven-Roasted Vegetables

  • Makes: 6 servings
  • Carb Grams Per Serving: 15
  • Oven-Roasted Vegetables recipe

    Ingredients

    • 2 medium sweet potatoes and/or white potatoes, peeled and cut into 1-inch cubes
    • 2 carrots, cut into 1-inch pieces, or 1 cup packaged peeled baby carrots
    • 1 medium parsnip, peeled and cut into 1-inch pieces
    • 1 medium red onion, cut into thin wedges (optional)
    • 1tablespoon olive oil
    • 3 cloves garlic, minced
    • 1teaspoon desired dried herbs (such as marjoram, thyme, rosemary, and/or oregano), crushed
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • Fresh herb sprig (optional)

    Method

    1. In a 13x9x2-inch baking pan arrange potatoes, carrots, parsnip, and, if desired, red onion. In a small bowl combine oil, garlic, desired herbs, salt, and pepper. Drizzle oil mixture over vegetables; toss to coat. Cover with foil.
    2. Bake in a 425 degree F oven for 30 minutes. Remove foil; stir vegetables. Bake, uncovered, for 5 to 10 minutes more or until vegetables are tender. If desired, garnish with fresh herb sprig.

    3、Oven-Roasted Vegetables

  • Makes: 6 servings
  • Prep: 15 mins
  • Roast: 35 mins 425°F
  • Oven-Roasted Vegetables recipe

    Ingredients

    Method

    1. In a 13x9x2-inch baking pan arrange potatoes, carrots, parsnip, and, if desired,red onion. In a small bowl combine oil, garlic, mixed herbs, salt, and pepper. Drizzle oil mixture over vegetables; toss to coat. Cover with foil.
    2. Bake in a 425 degree F oven for 30 minutes. Remove foil; stir vegetables. Bake, uncovered, for 5 to 10 minutes more or until vegetables are tender. Makes 6 servings.

    4、Roasted Root Vegetable and Pasta Salad

    Prep Time 50min. Total Time 50min. Servings 15 servings, 1/2 cup each
    Pasta salad elevates its game in this hearty version with roasted root vegetables and fresh herbs.
    Roasted Root Vegetable and Pasta Salad recipe

    Ingredients

    Method

    1. Heat oven to 450°F.
    2. Mix carrots, onions, parsnips, garlic and 3 Tbsp. oil in large bowl; spread into rimmed baking pan.Bake 35 to 40 min. or until golden brown, stirring occasionally.
    3. Meanwhile, whisk mustard, vinegar, remaining oil, parsley, chives and pepper until blended.
    4. Place pasta in large bowl.Add vegetable mixture; mix lightly.Add mustard mixture; toss to coat. Serve warm.

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