Caramelized Vegetables

Rated

Ingredients

1 whole sweet potato, peeled and cut into 1/2 inch chunk
1 whole russet potato, peeled and cut into 1/2 inch chunk
2 whole zucchini, cut into 3/4 inch slices
2 whole yellow squash, cut into 3/4 inch slices
1 whole eggplant, cubed
1 whole head of garlic, unpeeled and broken into cloves
2 whole yellow onions, cut into 8 wedges each
1 whole fennel bulb, trimmed and sliced into wedges
1 whole red pepper, seeded and cut into 1/2 inch strips
1/2 cup extra-virgin olive oil
1 pinch salt
1 pinch pepper
1 tablespoon dried rosemary or 2 fresh springs

Preparation

Preheat an oven to 400 degrees F.

Arrange all the vegetables in 3 or more pans, drizzle with the olive oil, and sprinkle with salt and pepper. Using your hands, toss the vegetables so that all of them are evenly coated. Break up 1 of the rosemary sprigs and distribute it over the vegetables, or sprinkle the dried rosemary over them.

Roast until the vegetables are brown and tender.

Transfer to a large platter and serve immediately with a sprig of rosemary on top.

Yield

Serves 6 to 8

Cook Time

Prep Time: 15 mins.
Cook Time: 30 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6 to 8
Amount Per Serving:
Calories: 352
Calories from Fat: 261
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 29g
44%
Carbohydrates 47g
15%
Dietary Fiber 18g
72%
Saturated Fat 13g
65%
Calories 352kcal
17%
Cholesterol < 1mg
0%
Protein 15g
25%
Sodium 74mg
3%
Calcium
1%
Iron
21%
Vitamin A
18%
Vitamin C
158%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.