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Roasted Fall Vegetables
Recipes
Roasted Fall Vegetables
8 servings
1 hour total (Active 15 minutes)

Ingredients

  • 2 medium sweet potatoes
  • ¼ cup apple butter
  • ¼ cup canola oil
  • 2 cups diced fresh butternut squash
  • 2 cups frozen red potato wedges
  • 1 ½ cups baby carrots
  • ½ cup diced fresh red onions
  • Aluminum foil
  • ½ teaspoon garlic salt
  • ½ teaspoon seasoned pepper

Steps

    1. Preheat oven to 450°F. Peel sweet potatoes and cut into 1-inch cubes. Whisk apple butter and oil in large bowl until smooth. Stir in sweet potatoes, squash, red potatoes, carrots, and red onions until well coated.
    2. Line baking sheet with foil; spread vegetables in single layer over foil, then sprinkle with garlic salt and seasoned pepper. Bake 35–40 minutes, stirring occasionally, until vegetables are tender and golden. Serve.

Amount per ⅛ recipe serving: Calories 150, Total Fat 7g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 270mg, Total Carb 20g, Fiber 3g, Total Sugar 7g, (Incl. 2g Added Sugars), Protein 2g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 6%