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Roasted Autumn Vegetables Recipe
Roasted Autumn Vegetables Recipe photo by Taste of Home

Roasted Autumn Vegetables Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 70 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 70 min.
MAKES: 10 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

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