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Roasted Fall Vegetables

  • 6servings
  • 36calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups small broccoli florets

  2. 1 large red bell pepper, cut into 1-inch squares

  3. 1 cup cubed turnip (1-inch cubes)

  4. 1/2 cup diced onion

  5. 1 tablespoon balsamic vinegar or red wine vinegar

  6. 2 teaspoons olive oil

  7. 1/2 cup fat-free reduced-sodium chicken broth or water

  8. 4 sprigs fresh thyme or 1/4 teaspoon dried thyme leaves

  9. 1/4 teaspoon salt

  10. Black pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F. Combine broccoli, bell pepper, turnip and onion in shallow heavy roasting pan.

  2. Whisk together vinegar and oil; pour over vegetables, tossing to coat. Pour chicken broth around vegetables. Add thyme sprigs.

  3. Roast vegetables about 30 minutes or until tender, stirring occasionally. Remove from oven; sprinkle with salt and black pepper.

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