Roasted Fall Vegetables
These Roasted Fall Vegetables are the perfect melody for your next cosy autumnal dinner. Roasted potatoes, carrots and onions with fresh crushed garlic, olive oil, rosemary and parsley make for the perfect seasonal side dish. You can prep this dish in advance, pop it in the fridge and roast just before serving. Which also makes it great for Sunday lunches and easy entertaining.
Servings: 4 servings
Calories: 370kcal
Ingredients
- 6 potatoes scrubbed and cut in half
- 8 carrots ends trimmed and peeled
- 3 Green onions ends trimmed off and cut into quarters
- 8 Cloves garlic flattened slightly
- Small bunch of fresh parsley roughly torn
- 2 Tablespoons olive oil
- 1 Teaspoon dried rosemary
- Sea salt
- Black pepper
Instructions
- Preheat your oven to 350 degrees F. Have ready a large deep sided baking dish. Toss in your vegetables and and coat with olive oil, rosemary, salt and pepper. Arrange the onion quarters and garlic bulbs evenly around the vegetables. Toss over the parsley. Roast for about 30 minutes and remove from oven and give the vegetables a turn over. Put them back in the oven for about 20-25 more minutes. Remove from oven and leave to stand about 5 minutes before serving. Roasted vegetables are at their prime shortly after taking out of the oven. So, I don't recommend you cook them and leave them too long before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Roasted Fall Vegetables
Amount Per Serving (1 serving)
Calories 370
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 106mg5%
Potassium 1785mg51%
Carbohydrates 70g23%
Fiber 11g46%
Sugar 9g10%
Protein 8g16%
Vitamin A 20479IU410%
Vitamin C 74mg90%
Calcium 96mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.