Roasted Autumn Vegetables

Roasted Autumn Vegetables

Roasted vegetables coated with spices and seasoning makes a tasty side dish. 8 servings

Prep Time

20

Minutes

Total Time

1:05

Hr:Mins

Makes

8

servings

1
small butternut squash (about 1 1/2 lb)
2
medium unpeeled Yukon gold or red potatoes
1
medium red onion
1
large dark-orange sweet potato or yam (about 1/2 lb)
1
clove garlic or 1/8 teaspoon garlic powder
Cooking spray for greasing pan
1
lb ready-to-eat baby-cut carrots
2
tablespoons olive or vegetable oil
1
tablespoon chopped fresh or 1 teaspoon dried sage leaves
1
tablespoon chopped fresh or 1 teaspoon crushed dried rosemary leaves
1/2
teaspoon salt
  1. Wash the squash. Using a chef's knife, carefully cut off the bottom and stem ends of the squash. Cut the narrow part (neck) from the rounded bottom part of the squash; cut the rounded bottom in half. Using a spoon, scoop out the seeds and fibers from the bottom halves and discard. Using a sharp vegetable peeler, remove the peel from the neck and 2 bottom halves. Cut squash into 1-inch pieces.
  2. Scrub the potatoes thoroughly with a vegetable brush and water to remove any dirt, but do not peel. Cut each potato into eighths. Peel the onion; cut into 16 wedges and separate pieces. Peel the sweet potato and cut into 1-inch pieces. Peel and finely chop the garlic.
  3. Heat the oven to 425°F. Spray a 15x10x1-inch pan with the cooking spray. Place the squash, potatoes, onion, sweet potato and carrots in the pan. Pour the oil over the vegetables. Sprinkle with the garlic, sage, rosemary and salt. Stir to coat vegetables.
  4. Roast uncovered 35 to 45 minutes, stirring occasionally, until vegetables are crisp-tender when pierced with a fork.
Makes 8 servings
Make the Most of This Recipe With Tips From The Live Better America® Kitchens
Special Equipment:
15x10x1-inch pan
Lighten Up Roasted Autumn Vegetables:
Omit the olive oil and instead spray the pan and vegetables with olive oil-flavored cooking spray to reduce the calories to 90 and the fat to 0 grams per serving.
Cook's tips
Butternut squash resembles the shape of a light bulb or pear--it's wider at one end. It usually weighs between 2 and 3 pounds and has a golden yellow to caramel-colored shell. You can also use about 1 1/2 pounds of other winter squash, such as Hubbard or buttercup.
Cook's Tips
Sweet potatoes with darker-colored skins are generally more moist and flavorful than the lighter ones.
Cutting Butternut Squash
Cut off bottom and stem ends of squash. Cut the narrow part (neck) off and cut the rounded bottom in half.
Removing Seeds and Fiber from Butternut Squash
Using a soup spoon, scoop out the seeds and fibers from bottom halves and discard.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 160
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 210mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 6g,
    • Sugars 6g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.