September 20, 2018

Fall in Love with Vegetables: Roasted Vegetables Recipe

By Mary Lindsey Jackson, Clinical Nutritionist Educator

Fall in love with vegetables this fall and enjoy some veggies roasted to perfection. Whether you’re a vegetable lover or are ready to up your number of veggie servings, try this nutritious vegetable dish that features fall’s favorite seasonings.

Roasted Fall Vegetables


1 lb Brussels sprouts (trimmed and halved)
1 large red onion, sliced
1 cup sliced mushrooms
1 tsp minced garlic
1 Tbsp olive oil
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh sage, chopped
¼ tsp salt
½ tsp ground pepper
1 Tbsp balsamic vinegar


Preheat oven to 425 degrees F. Combine Brussels sprouts, mushrooms, onion, garlic, oil, rosemary, sage, salt and pepper in a large bowl. Spread on large rimmed baking sheet.

Roast for 15 minutes, stirring once or twice, until the vegetables are tender and crispy. Drizzle balsamic vinegar over vegetable mixture, stirring to coat. Roast for 5-10 more minutes.

4 servings

Estimated nutritional information (per serving): 63.7 calories; 3.6 g total fat; 0.5 g saturated fat; 0 mg cholesterol; 158 mg sodium; 6.8 g total carbohydrate; 2.5 g dietary fiber; 1.3 g sugars; 2.6 g protein

Mary Lindsey Jackson, RN, LDN, is a Clinical Nutritionist Educator for Mission Weight Management.

Learn more about Mission Weight Management or schedule a free information session at or 828-213-4100.