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Roasted Fall Vegetables
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Roasted Fall Vegetables
Yield: Makes 6 servings
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:
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 |
This recipe appears in: Vegetable Side Dish
