Name: Autumn Roasted Vegetables
Yield: 4 servings
Ingredients: 3 carrots, unpeeled, cut into 1-inch pieces; 9 smalls white button mushrooms; 2 cups Brussels sprouts (cut in halves if large); 1 medium sweet potato, peeled and cut into 1-inch pieces; 3 tablespoons olive oil; 1/4 teaspoon dried thyme; Salt and freshly ground pepper to taste

4 servings Source yield

Ingredients

3 carrots, unpeeled, cut into 1-inch pieces
9 smalls white button mushrooms
2 cups Brussels sprouts (cut in halves if large)
1 medium sweet potato, peeled and cut into 1-inch pieces
3 tablespoons olive oil
1/4 teaspoon dried thyme
Salt and freshly ground pepper to taste

Make it step by step

Preheat oven to 400 degrees. Toss vegetables with the oil, thyme, salt and pepper. Place vegetables in a roasting pan.
Roast 45 minutes, stirring and turning every 10 to 15 minutes. Continue roasting until vegetables are browned and tender. Remove from oven and serve hot.

Nutrition and portions

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Recipe source

Adapted from Foodista by Melissa Peterman, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.

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