Roasted Fall Vegetables
These roasted fall vegetables are loaded with fresh herbs, cooked to perfection, and bursting with the best flavors of the season.
Servings: 6 servings
Ingredients
- 2 large carrots peeled, sliced diagonally
- 6 ribs celery 1.5-inch pieces
- 2 large red potatoes cut into 8 pieces each
- 1 red onion chopped
- 1 cauliflower head cut into florets
- 6 cloves garlic chopped
- 1/4 cup mixed herbs (parsley, rosemary and thyme) minced
- 2 tbsp olive oil
- 1 packet of Lipton Onion Mushroom soup mix
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 425°F
- Prep vegetables and chop the fresh herbs, set aside.
- In a bowl mix the vegetables, garlic, herbs, olive oil, soup mix and pepper. Toss well to coat evenly and spread on 2 baking sheet pans lined with foil or parchment paper for easy clean up.
- Place in oven for 45 minutes to roast and serve.
Nutrition
Calories: 142kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 104mg | Potassium: 834mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3793IU | Vitamin C: 60mg | Calcium: 65mg | Iron: 1mg