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Roasted Fall Vegetables

Roasted Fall Vegetables

Roasted Fall Vegetables


Makes 6 servings


2 cups small broccoli florets
1 large red bell pepper, cut into 1-inch squares
1 cup cubed turnip (1-inch cubes)
1/2 cup diced onion
1 tablespoon balsamic vinegar or red wine vinegar
2 teaspoons olive oil
1/2 cup fat-free reduced-sodium chicken broth or water
4 sprigs fresh thyme or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
Black pepper to taste


  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.

Nutritional Information

Serving Size: 1/3 cup vegetables
Fiber 2 g
Carbohydrate 4 g
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 50 %
Calories 36
Protein 2 g
Sodium 133 mg

Dietary Exchange

Fat 1/2
Vegetable 1

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