Roasted Fall Vegetables

Serves 6

Serving size: 1 1/3 cups



1 ½ pounds Brussels sprouts

1 large rutabaga

3 small turnips

2 medium beets

8 large cloves garlic, peeled

3 tablespoons olive oil

½ teaspoon salt, plus more to taste

¼ teaspoon black pepper, plus more to taste



  1. Preheat the oven to 375 degrees.
  2. Remove any bruised outer leaves from the Brussels sprouts. Cut off any stems and cut the sprouts in half lengthwise.
  3. Peel the turnips, beets, and rutabaga. Cut into ¼-inch thick slices.
  4. Toss the vegetables in a large bowl with the garlic, olive oil, salt, and pepper. Place in a single layer on a rimmed baking sheet.
  5. Bake for 25 minutes. Stir the vegetables. Bake for 20-25 more minutes or until the vegetables are tender and golden brown.


Nutrition information for 1 serving:

kcals Pro (g) CHO (g) Sugar (g) Fiber (g) Fat (g) Ca (mg) Sodium (mg) Iron (mg) VitD (µg) Folate (µg)
187 7 28 14 9 7.5 131 301 2.8 0 145.6

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