Name: Fall Festival Vegetables
Total time: 35 min
Yield: 8
Ingredients: Nonstick aluminum foil; 2 lb fresh carrots; 2 medium, fresh beets; 2 bunches Swiss chard; 4 cloves garlic; 2 tablespoons fresh rosemary leaves; 1/4 cup olive oil; 1 1/2 teaspoons reduced-sodium rotisserie chicken seasoning; 1/4 teaspoon crushed red pepper; 1/4 cup roasted, salted pepitas (pumpkin seeds)

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%