Vegetarian

Fall Roasted Vegetables is for Side Dish.

Fall Roasted Vegetables takes 30 minutes to prepare.

Fall Roasted Vegetables takes 120 minutes to cook.

Fall Roasted Vegetables makes 6 servings.

The ingredients for Fall Roasted Vegetables are:

2 cups zucchini thickly sliced
2 cups carrots sliced
1 Large red onion chunked into large pieces
2C Yellow/summer squash thickly sliced
2 C Sweet Potato,peeled and sliced to 1/4"
2 C Red Potato, skins left on, sliced to 1/4"
6-8 Brussel Sprouts, cleaned and cut in half
2 C Celery, cleaning and cut into 1/2" sections
1T Savory
1T Rosemary
1T Basil
2T Olive Oil

Here is how you make Fall Roasted Vegetables:

Clean and cut up all vegetables, cut into sizes that will ensure that everything cooks to the same "doneness". Place all vegetables into large baking dish (13x9 or larger) that you've sprayed w/ olive oil. Sprinkle spices over vegetables and drizzle olive oil over top. Lightly toss and place in 350 degree oven for 2 hrs. Toss vegetables every 20-30 minutes. Makes 6-8 servings as side dish.Number of Servings: 6Recipe submitted by SparkPeople user RCPRINCESS.

The nutritional information for Fall Roasted Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 203.9

• Total Fat: 5.2 g
• Cholesterol: 0.0 mg
• Sodium: 111.1 mg
• Total Carbs: 37.2 g
• Dietary Fiber: 8.3 g
• Protein: 5.0 g

The dietary needs meet for Fall Roasted Vegetables is Vegetarian