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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (715g) Recipe makes 1 servings The following items or measurements are not included below: 2 teaspoons balsamic vinegar |
||
| Calories 517 | ||
| Calories from Fat 91 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.1g | 15% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 6.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 240mg | 10% | |
| Potassium 2823mg | 80% | |
| Total Carbohydrate 96.8g | 32% | |
| Dietary Fiber 12.2g | 48% | |
| Sugars 12.3g | ||
| Protein 12.6g | 25% | |
Autumn Vegetables, Oven-Roasted
By: Debber
Sep 20, 2006
The fragrance of this recipe cooking will be all the notice you'll have to give that "Supper's ready!" Hungry eaters will magically appear, asking to help set the table. The recipe is written for ONE serving, adjust to fit the number of eaters you're serving.
SERVES 1 , 1 large serving
Ingredients
- 3-4 small red potatoes
- 1 large carrot, peeled & cut in chunks
- 1 small onion, cut in wedges
- 3 fresh mushrooms, sliced
- 2 teaspoons walnut oil or olive oil
- 2 teaspoons balsamic vinegar
- 1 dash coarse salt
Directions
1
Preheat oven to 425.2
In a roasting pan, toss vegetables with oil and vinegar. Sprinkle on the salt.3
Roast for 30-35 minutes (lightly browned, tender), stirring once or twice.4
Sprinkle with extra balsamic vinegar.5
Serve warm or at room temperature.6
ADJUST ingredients for additional servings--you won't need quite as much oil and vinegar (you don't want the vegs swimming in oil and vinegar).7
VARIATION: Try sweet potatoes, squash, fennel, or pumpkin.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Squash
- Cuisine > European > Southern (Mediterranean)
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Number of Servings > For 1 or 2
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Windybaker
On Oct 13, 2008
Excellent flavor! I made this for a campout dinner and everyone loved it. I tripled the recipe because there was a lot of us. Cooked it in a large roasting pan on the bbq! The aroma of the mixture, was fabulous and everyone couldn't wait to eat!
From: mosma
On Oct 6, 2007
These were fantastic! I realized too late that I had no mushrooms, but I added parsnip and water chestnuts (DH's favorite). They were even good cold. Thanks for this great recipe. -AR
From: VickyJ
On Apr 27, 2007
This was excellent. I used chunked Russet potatoes and baby carrots for the vegies along with the onion and mushrooms. We had this along side Golden Potato Coated Baked Chicken and a tossed salad. I didn't have any Balsamic vinegar, so i used red wine vinegar and olive oil. Thank you so much for the gerat recipe. I'll be making this many times as it's a great side dish.
From: **Jubes**
On Jun 15, 2008
Reviewed during ZWT4 Loved these veges they were great. The balsamic was a good flavour for the veges. I served them with baked pork and my husband really enjoyed them. I add in some butternut squash/pumpkin too. Photo to be posted
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