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Roasted Fall Vegetables
Browse the recipe Roasted Fall Vegetables
Roasted Fall Vegetables
YIELD Makes 6 servings
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INGREDIENTS
| 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 | |
PREPARATION:
- Preheat oven to 425°F. Combine broccoli, bell pepper, turnip and onion in shallow heavy roasting pan.
- Whisk together vinegar and oil; pour over vegetables, tossing to coat. Pour chicken broth around vegetables. Add thyme sprigs.
- Roast vegetables about 30 minutes or until tender, stirring occasionally. Remove from oven; sprinkle with salt and black pepper.
This recipe appears in:
Vegetable Side Dish
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 |