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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%

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Autumn Vegetables, Oven-Roasted

Recipe #186970 | 40 min | 5 min prep | add private note
Debber

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 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 425.
  2. 2
    In a roasting pan, toss vegetables with oil and vinegar. Sprinkle on the salt.
  3. 3
    Roast for 30-35 minutes (lightly browned, tender), stirring once or twice.
  4. 4
    Sprinkle with extra balsamic vinegar.
  5. 5
    Serve warm or at room temperature.
  6. 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. 7
    VARIATION: Try sweet potatoes, squash, fennel, or pumpkin.

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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!

1 person found this review helpful

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    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

    2 people found this review helpful

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    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.

    4 people found this review helpful

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  • reviewer icon

    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

    2 people found this review helpful

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  • Read all 7 reviews

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