Recipes
Fall Festival Vegetables
8 servings
35 minutes total
Shopping list
Ingredients
- Nonstick aluminum foil
- 2 lb fresh carrots
- 2 medium, fresh beets
- 2 bunches Swiss chard
- 4 cloves garlic
- 2 tablespoons fresh rosemary leaves
- ¼ cup olive oil
- 1 ½ teaspoons reduced-sodium rotisserie chicken seasoning
- ¼ teaspoon crushed red pepper
- ¼ cup roasted, salted pepitas (pumpkin seeds)
Steps
- Preheat oven to 450°F. Line baking sheet with foil. Peel and trim carrots, then cut in half lengthwise. Peel beets and cut each into 8 wedges. Chop chard coarsely. Chop garlic and rosemary finely.
- Place beets in microwave-safe bowl, cover, and microwave on HIGH 6 minutes. Drain beets; combine carrots, beets, chard, garlic, rosemary, oil, seasoning, and red pepper until vegetables are evenly coated.
- Spread mixture in single layer on baking sheet (use 2 baking sheets if necessary); roast 18–20 minutes until carrots and beets are tender and beginning to brown. Transfer to serving platter and sprinkle with pepitas; serve.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ⅛ recipe serving: Calories 140, Total Fat 9g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 220mg, Total Carb 15g, Fiber 5g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 3g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 10%