Roasted Fall Vegetables

Name: Roasted Fall Vegetables
Ingredients: 1 12 lbs sweet potatoes, peeled and cut into 1/2 inch cubes; 3 cups Brussels sprouts, halved (about 1 lb.); 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon dried thyme; 12 teaspoon salt; 14 teaspoon fresh ground black pepper; 4 garlic cloves, minced; 1 large red onion, peeled and cut into 10 wedges

9 ingredients

5 steps

Ingredients

1 12 lbs sweet potatoes, peeled and cut into 1/2 inch cubes
3 cups Brussels sprouts, halved (about 1 lb.)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
12 teaspoon salt
14 teaspoon fresh ground black pepper
4 garlic cloves, minced
1 large red onion, peeled and cut into 10 wedges

Directions

1

Preheat oven to 450F
2

Combine all ingredients except cooking spray in large bowl; toss gently.
3

Arrange vegetable mixture on a large broiler pan coated with cooking spray.
4

Coat vegetable mixture with cooking spray.
5

Bake at 450F for 35-40 minutes or until vegetables are tender and browned, turning once.