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Oven-Roasted Autumn Vegetables
Ingredients
-
1
large sweet potato, peeled and cut into 1-inch cubes (about 10 ounces)
-
1
fennel bulb, scrubbed, trimmed, and cut into wedges (about 1 pound)
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8
ounces new red potatoes, scrubbed and quartered
-
6
ounces shiitake mushrooms, stems discarded, cut in half
-
4
large shallots, peeled and cut into quarters
-
2
tablespoons walnut oil*
-
2
tablespoons balsamic vinegar
-
1
teaspoon coarse salt
Directions
1. Preheat oven to 425 degrees F. Toss sweet potato, fennel, new potatoes, mushrooms, and shallots with oil, 1 tablespoon of the vinegar, and the salt in a large roasting pan. Roast, uncovered, in the preheated oven for 30 to 35 minutes, stirring and tossing once or twice, until the vegetables are lightly browned and tender.
2. Place roasted vegetables in a large serving bowl. Sprinkle with the remaining vinegar, and serve warm or at room temperature. Makes 4 to 6 servings.
From the Test Kitchen
- Tip *Cook's Tip:Quality toasted walnut oil will offer the richest flavors. Look for it in gourmet stores.
Nutrition Facts
(Oven-Roasted Autumn Vegetables)
- Servings Per Recipe 4,
- Calories 198,
- Protein (gm) 4,
- Carbohydrate (gm) 31,
- Fat, total (gm) 7,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 11,
- Vitamin A (RE) 1123,
- Vitamin C (mg) 24,
- Sodium (mg) 562,
- Calcium (DV %) 50,
- Iron (DV %) 3,
- Vegetables () 3,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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