Fall Festival Vegetables
This vegetable medley recipe brings all types of delicious vegetables together at one table. Isn’t that what the holidays are all about?
8
15 minutes
35 minutes
1. Preheat oven to 450°F. Line baking sheet with foil. Trim carrots and slice in half lengthwise. Peel beets and cut each into 8 wedges. Chop chard coarsely. Chop garlic and rosemary finely.
2. Place beets in microwave-safe bowl and cover; microwave on HIGH 6–8 minutes until just tender. Drain beets and combine with remaining ingredients (except pumpkin seeds) until evenly coated.
3. Arrange vegetables in single layer on baking sheet (use 2 baking sheets if necessary); roast 18–20 minutes until carrots are tender and beginning to brown. Transfer to serving platter and sprinkle with pumpkin seeds; serve.
Ingredients
Nonstick aluminum foil
1 lb fresh carrots
2 medium fresh beets
2 bunches Swiss chard
1 clove garlic
3 tablespoons fresh rosemary leaves
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper
1/4 cup roasted, salted pumpkin seeds (pepitas)
Instructions
1. Preheat oven to 450°F. Line baking sheet with foil. Trim carrots and slice in half lengthwise. Peel beets and cut each into 8 wedges. Chop chard coarsely. Chop garlic and rosemary finely.
2. Place beets in microwave-safe bowl and cover; microwave on HIGH 6–8 minutes until just tender. Drain beets and combine with remaining ingredients (except pumpkin seeds) until evenly coated.
3. Arrange vegetables in single layer on baking sheet (use 2 baking sheets if necessary); roast 18–20 minutes until carrots are tender and beginning to brown. Transfer to serving platter and sprinkle with pumpkin seeds; serve.
Nutritional Information
CALORIES 130kcal; FAT 9g; SAT FAT 1.5g; TRANS FAT 0g; CHOL0mg; SODIUM 250mg; CARB 10g; FIBER 3g; SUGARS 5g; PROTEIN 3g; POTASSIUM 8%; VIT D 0%; CALC 2%; IRON 6%
Fall Festival Vegetables
Servings: 8
Total Time: 35 minutes
Ingredients
Nonstick aluminum foil
1 lb fresh carrots
2 medium fresh beets
2 bunches Swiss chard
1 clove garlic
3 tablespoons fresh rosemary leaves
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper
1/4 cup roasted, salted pumpkin seeds (pepitas)
Instructions
1. Preheat oven to 450°F. Line baking sheet with foil. Trim carrots and slice in half lengthwise. Peel beets and cut each into 8 wedges. Chop chard coarsely. Chop garlic and rosemary finely.
2. Place beets in microwave-safe bowl and cover; microwave on HIGH 6–8 minutes until just tender. Drain beets and combine with remaining ingredients (except pumpkin seeds) until evenly coated.
3. Arrange vegetables in single layer on baking sheet (use 2 baking sheets if necessary); roast 18–20 minutes until carrots are tender and beginning to brown. Transfer to serving platter and sprinkle with pumpkin seeds; serve.
Nutritional Information
CALORIES 130kcal; FAT 9g; SAT FAT 1.5g; TRANS FAT 0g; CHOL0mg; SODIUM 250mg; CARB 10g; FIBER 3g; SUGARS 5g; PROTEIN 3g; POTASSIUM 8mg; VIT D 0%; CALC 2%; IRON 6%
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