Roasted Autumn Vegetables Recipe

4.5 1 2
Roasted Autumn Vegetables Recipe
Roasted Autumn Vegetables Recipe photo by Taste of Home
Publisher Photo

Roasted Autumn Vegetables Recipe

Read Reviews
4.5 1 2
Publisher Photo
This colorful vegetable dish with mils garlic flavor was developed in our Test Kitchen. It conveniently bakes at the same temperature as the Mandarin Goose.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.

Ingredients

  • 1 medium whole garlic bulb, peeled
  • 1/2 cup butter, melted
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium sweet potatoes, peeled and cut into wedges
  • 1 pound fresh brussels sprouts, halved
  • 2 medium onions, cut into 1/2-inch wedges

Directions

Separate garlic bulb into cloves. Mince two cloves; place in a small bowl. Add the butter, thyme, salt and pepper. In a large bowl, combine the sweet potatoes, brussels sprouts, onions and remaining garlic cloves. Drizzle with butter mixture; toss to coat.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover, bake 40-45 minutes longer or until vegetables are tender. Stir before serving. Yield: 10 servings.
Originally published as Roasted Autumn Vegetables in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p116

Nutritional Facts

3/4 cup: 160 calories, 9g fat (6g saturated fat), 25mg cholesterol, 227mg sodium, 18g carbohydrate (7g sugars, 4g fiber), 3g protein.

  • 1 medium whole garlic bulb, peeled
  • 1/2 cup butter, melted
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium sweet potatoes, peeled and cut into wedges
  • 1 pound fresh brussels sprouts, halved
  • 2 medium onions, cut into 1/2-inch wedges
  1. Separate garlic bulb into cloves. Mince two cloves; place in a small bowl. Add the butter, thyme, salt and pepper. In a large bowl, combine the sweet potatoes, brussels sprouts, onions and remaining garlic cloves. Drizzle with butter mixture; toss to coat.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover, bake 40-45 minutes longer or until vegetables are tender. Stir before serving. Yield: 10 servings.
Originally published as Roasted Autumn Vegetables in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p116

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Cook_aholic User ID: 797539 226811
Reviewed May. 23, 2015

"Really liked this dish. I have begun making it often. It would not serve 10 people in our house because I serve it as our main dish. It has several good things about it. It is relatively low in sodium which I must have due to an illness in our family. It is very versatile depending on what you have in your frig. I have added red pepper chunks, sweet potato chunks, even slices of beets, and on occasion a few slices of Ekrich sausage."

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