Easy Roasted Fall Vegetable Recipe - Simple & Delicious

Roasted Fall Vegetables

YIELD Makes 6 servings

INGREDIENTS

2 cups small broccoli florets 1 large red bell pepper, cut into 1-inch squares 1 cup cubed turnip (1-inch cubes) 1/2 cup diced onion 1 tablespoon balsamic vinegar or red wine vinegar 2 teaspoons olive oil 1/2 cup fat-free reduced-sodium chicken broth or water 4 sprigs fresh thyme or 1/4 teaspoon dried thyme leaves 1/4 teaspoon salt Black pepper to taste

PREPARATION:

1. Preheat oven to 425°F. Combine broccoli, bell pepper, turnip and onion in shallow heavy roasting pan.
2. Whisk together vinegar and oil; pour over vegetables, tossing to coat. Pour chicken broth around vegetables. Add thyme sprigs.
3. Roast vegetables about 30 minutes or until tender, stirring occasionally. Remove from oven; sprinkle with salt and black pepper.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Serving Size: 1/3 cup vegetables Fiber 2 g Carbohydrate 4 g Saturated Fat <1 g Total Fat 2 g Calories from Fat 50 % Calories 36 Protein 2 g Sodium 133 mg DIETARY EXCHANGE: Fat 1/2 Vegetable 1