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Sweet Roasted Autumn Vegetables

01:25:00 6 servings, 1/6 recipe each
Recipe By
1
0 0 Reviews
Prep Time
15
min.
Total Time
1
hr.
25
min.
Servings

6 servings, 1/6 recipe each

Fall is the season for root vegetables and this recipe showcases them at their best. Sweet, tangy and flavourful, this delicious side dish is an excellent accompaniment to roasted turkey, chicken or pork.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Cut carrots and parsnips into 2x1-inch pieces, then cut onions into 1/2-inch-thick wedges, leaving root ends intact; place in large bowl along with the rutabagas.
  • Mix ketchup, vinegar, honey and oil until blended. Add to vegetables; toss until evenly coated. Spread onto parchment-covered rimmed baking sheet; cover.
  • Bake 1 hour 10 min. or until vegetables are tender, uncovering and stirring in the rosemary and garlic after 40 min.

Variation

Substitute brown sugar for the honey and/or fresh thyme or chives for the rosemary.

Family-Favourite Roasted Vegetables

Prepare recipe as directed, substituting red potatoes for the parsnips, and butternut or acorn squash for the rutabagas.

Servings

  • 6 servings, 1/6 recipe each

Nutritional Information

Serving Size 6 servings, 1/6 recipe each
AMOUNT PER SERVING
Calories 200
% Daily Value
Total fat 3g
Saturated fat 0.3g
Cholesterol 0mg
Sodium 220mg
Carbohydrate 43g
Dietary fibre 7g
Sugars 23g
Protein 3g
   
Vitamin A 70 %DV
Vitamin C 50 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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