Roasted Mixed Vegetables

INGREDIENTS :

1 medium onion, peeled and cut into 1 1/2-inch wedges

1 medium red onion, peeled and cut into 1 1/2-inch wedges

1 rutabaga, peeled and cut into 1-inch pieces

4 small turnips, peeled and cut in half

3 medium carrots, peeled and cut in half lengthwise

1 pound butternut or acorn squash, peeled and cut into 2-inch pieces

12 ounces Brussels sprouts, cleaned and trimmed

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon chopped fresh rosemary

2 teaspoons chopped fresh thyme

Olive oil cooking spray

COOKING DIRECTIONS :

1. Heat oven to 450 degrees F with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and Brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender.

Yield: 6 servings

MORE :

You can substitute any fresh vegetables for the ones in this recipe; adjust the cooking times accordingly.

NUTRITION INFO :

Per Serving

• Calories: 263 kcal
• Carbohydrates: 28 g
• Dietary Fiber: 8 g
• Fat: 16 g
• Protein: 4 g
• Sugars: 12 g