roasted fall vegetables.
Eat Your Veggies!
Not the veggie-eating type? Well after sampling this recipe you might just change your mind. There’s something indescribable that happens when you toss your veggies in olive oil, garlic, salt and pepper. They get all sweet and caramely and flavorful.
As you know by now I’m a huge fan of using simple ingredients, ones that you’d typically already have in your fridge or pantry, and preparing dishes that are easy with minimal fuss. And this recipe is no exception. Pick out some of your favorite fall vegetables and toss them with oil, garlic, salt and pepper for a glorious fall side dish.
I used carrots, sweet potato and red onion, but you can pick whatever your little fall heart desires.
Toss them with oil and (unpeeled!) garlic. Couldn’t be easier…
Yum. Just yum.
Serve with a roasted chicken or tenderloin, or as a side dish at your Thanksgiving table.
Roasted Fall Vegetables
(a FFF original – serves 4)
What You’ll Need:
1 1/2 pounds fall vegetables (carrots, squash, sweet potatoes, yams, parsnips, onions), trimmed or peeled and cut into pieces of similar size
4 unpeeled garlic cloves
2-3 tablespoons olive oil
salt and pepper
Preheat oven to 450F.
Toss veggies, garlic (with skin on), and oil in a medium bowl. Season with salt and pepper and toss to coat (use a little more olive oil if needed to make sure veggies are coated). Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until golden brown and tender, about 20-25 minutes. Serve warm or at room temperature.
TOTAL: $2.61 or $.65 per serving
125 calories per serving
7 grams of fat
1 gram protein
Did you give it a try? Leave me a comment below or head over to Facebook and let me know what you think!