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Roasted Autumn Vegetables Recipe

Roasted Autumn Vegetables Recipe

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. YIELD:10 servings


  • 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.

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.

Reviews for Roasted Autumn Vegetables

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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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