Roasted fall vegetables is a favorite side dish during this time of the year - easy to make and always delicious!
- 1 sweet potato
- 6-7 large brown mushrooms
- 6-7 carrots
- 4-5 tbsp extra virgin olive oil
- Salt and Pepper to taste
- 5-7 pecans halves chopped into small pieces
- Honey for drizzling
Preheat oven to 400 degrees F. Have a pan ready and set aside.
Peel sweet potato and cut into bite-sized cubes, about ½ an inch in size. Place into pan.
Thoroughly wash mushrooms and dry. De-stem each one and cut in half. Place into pan.
Wash all the carrots and cut off the ends on each one. Set on top of the bed of mushrooms and sweet potatoes.
Pour extra virgin olive oil over the vegetables and sprinkle with salt and pepper.
Top off the oiled veggies with chopped pecans.
Roast in the oven for 25-30 minutes.
Remove from oven and drizzle honey over on top.
Serve as a side and enjoy.
Serving: 1serving | Calories: 229kcal | Carbohydrates: 22g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 106mg | Potassium: 625mg | Fiber: 5g | Sugar: 7g | Vitamin A: 23303IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 1mg