ROASTED AUTUMN VEGETABLES
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.
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- 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., 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.
Nutrition Facts : Calories 160 calories, Fat 9g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 227mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 4g fiber), Protein 3g protein.
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Hikmatullah Janm
[email protected]I highly recommend this recipe to anyone who loves roasted vegetables.
Majedul Sk
[email protected]This dish is so versatile. You can serve it as a side dish, main course, or even as a snack.
Deje Steel
[email protected]I'm always looking for new ways to cook vegetables and this recipe is a great addition to my repertoire.
Rupesh Dhami
[email protected]This recipe is a great way to get your daily dose of fruits and vegetables.
Bikrom Sarkar
[email protected]I love how this dish can be made ahead of time. It's perfect for busy weeknights.
Faizan Azmi
[email protected]This recipe is a great way to showcase the beautiful colors of autumn vegetables.
Samiya
[email protected]These roasted autumn vegetables are the perfect way to warm up on a cold fall day.
Fawad Roshan
[email protected]I love the simplicity of this recipe. It's just a few ingredients and you can have a delicious side dish in no time.
Bad Boi
[email protected]I've made this recipe several times and it's always a success. It's a great way to use up leftover vegetables.
Good Reggae Vibes
[email protected]I made this dish for a potluck and it was a huge hit. Everyone raved about how delicious it was.
Ambika Khanal
[email protected]This dish is so easy to make and it's a great way to get your kids to eat their vegetables.
Hoszu Laviniu
[email protected]I'm not usually a fan of roasted vegetables, but this recipe changed my mind. The vegetables were so flavorful and tender.
lincoln rikhotso
[email protected]5 stars! This recipe is a keeper.
Dharshikar Dhachu
[email protected]These roasted autumn vegetables are the perfect addition to any fall feast. They're hearty, healthy, and absolutely delicious.
Mercy Boham
[email protected]I love how versatile this recipe is. You can use any type of autumn vegetables that you like and it always turns out great.
Tina Tallbrother
[email protected]Roasted autumn vegetables are my new favorite side dish! They're so easy to make and they're always a hit with my family and friends.
Virge Virge
[email protected]This dish is a great way to showcase the best of autumn produce. The vegetables were all roasted to perfection and the herbs and spices added a wonderful depth of flavor.
Blessing Mdhluli
[email protected]I followed the recipe to a T and the vegetables turned out perfectly roasted. The balsamic vinegar glaze added a touch of tanginess that really brought the dish together.
Ralph Adongo
[email protected]These roasted autumn vegetables were an absolute delight! The combination of sweet potatoes, butternut squash, and Brussels sprouts created a symphony of flavors that tantalized my taste buds.
Owethu Ndwebi
[email protected]Roasted Autumn Vegetables: A Culinary Symphony of Flavors