French Fall Veggies Food

ROASTED FALL VEGETABLES

Roasted Fall Vegetables image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.

FRENCH FALL VEGGIES

French Fall Veggies image

Make and share this French Fall Veggies recipe from Food.com.

Provided by Miss Diggy

Categories Yam/Sweet Potato

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 head broccoli
1 large sweet potato
1 butternut squash
French dressing
1 1/2-2 cups cheese, grated

Steps:

Wash and cut the broccoli into small florets.
Peel the squash and sweet potato and then cut both in rounds about 1/2 inch thick.
In a greased 9x13-inch baking dish, layer the veggies.
Mix the dressing (amount is decided based on your taste) with the cheese and then pour over the veggies.
Bake at 350 for 1 1/2-2 hours, or until veggies are soft (check with a fork).
You will need to add a little more dressing to pan in order for veggies to not burn.

Nutrition Facts : Calories 347.6, Fat 11.2, SaturatedFat 6.6, Cholesterol 27.1, Sodium 488.7, Carbohydrate 53.3, Fiber 10.6, Sugar 10.2, Protein 16

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