Roasted Fall Vegetables

September 25, 2013

A medley of delicious roasted, fall vegetables is the perfect side dish to any meal, especially a yummy Sunday dinner, like ours last week! Everyone loves this and you don't have to think about your waistline when you go back for seconds...or thirds. :-)

1 cup Green beans
2 Carrots, chopped
1 Green Zucchini, chopped
1 Yellow summer zucchini squash, chopped
1 small yellow onion, chopped
4 medium size red potatoes, chopped
1 small package whole or pre-sliced mushrooms (about 1 cup)
1 medium yam, peeled and chopped
1 Tbsp fresh rosemary, or to taste
2-3 Tbsp olive oil

Preheat oven to 375 degrees F. Place red potatoes, carrots, onion, green beans, and yam in a large, heavy roasting skillet. Drizzle with 1 1/2 Tbsp olive oil, salt, pepper, and rosemary. Roast at 375...
See the full directions on my site

Nutritions

Calories
227

Sodium
266mg
11% DV

Fat
12g
19% DV

Protein
4g
8% DV

Carbs
25g
8% DV

Fiber
5g
20% DV

Lunch Roasted