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Healthy Roasted Fall Vegetables

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Ingredients
  Red onion 1
  Fennel bulb 1
  Red bell pepper 1 , sliced
  Yellow bell pepper 1 , sliced
  Brussels sprouts 10
  Beet root 1
  Crimini mushrooms 10
  Seasoning To Taste
Directions

GETTING READY
1. Peel the onion and cut into quarters. Separate the layers.
2. Halve, deseed and slice the peppers into strips
3. Peel and halve the beet then cut into thick slices.
4. Slice the fennel in half, cut off the root end then slice crosswise into 1/4-inch thick slices.
5. Halve the Brussel sprouts.
6. Line a baking sheet with foil
7. Preheat the oven to 425 degree F

MAKING
8. Spread the veggies on the foil lined baking sheet and spray them with oil.
9. Season with your favorite seasonings. You can just season with salt and pepper too.
10. Roast the veggies on the middle rack in the preheat oven for 30 to 35 minutes. Check them after 15 minutes and flip them to roast evenly on all sides.

SERVING
11. Toss into a bowl and serve warm.
12. You can dress the veggies with balsamic vinegar or olive oil if you want but they taste fantastic just as they are.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Occasion: 
Thanksgiving
Restriction: 
Vegan, Vegetarian
Ingredient: 
Winter Vegetable
Interest: 
Fall, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4
Yummy sweet scrumptious caramelized roasted vegetables. What more is there to say???

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Nutrition Rank

Nutrition Facts

Serving size

Calories 173 Calories from Fat 7

% Daily Value*

Total Fat 0.81 g1.3%

Saturated Fat 0.11 g0.53%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 144.7 mg6%

Total Carbohydrates 35 g11.6%

Dietary Fiber 9.6 g38.5%

Sugars 15.9 g

Protein 10 g20.3%

Vitamin A 30.5% Vitamin C 255.6%

Calcium 11.5% Iron 17.1%

*Based on a 2000 Calorie diet

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