Fall Festival Vegetables
- Nonstick aluminum foil
- 1 (16-oz) bag fresh carrots
- 2 medium fresh beets
- 2 bunches Swiss chard, coarsely chopped
- 1 clove garlic, finely chopped
- 3 tablespoons fresh rosemary leaves, finely chopped
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper
- 1/4 cup roasted, salted pumpkin seeds (pepitas)
Preheat oven to 450°F. Line baking sheet with foil. Trim carrots and slice lengthwise in half. Peel beets and cut each into 8 wedges. Chop chard. Chop garlic and rosemary.
Place beets in microwave-safe bowl and cover; microwave on HIGH for 6–8 minutes or just until tender. Drain beets and combine with remaining ingredients (except pumpkin seeds) until evenly coated.
Arrange vegetables in single layer on baking sheet (use two baking sheets, if necessary); roast 18–20 minutes or until carrots are tender and beginning to brown. Transfer to serving platter and sprinkle with seeds; serve.
CALORIES (per 1/8 recipe) 120kcal; FAT 9g; SAT FAT 1.5g; TRANS FAT 0g; CHOL 0mg; SODIUM 240mg; CARB 9g; FIBER 3g; SUGARS 5g; PROTEIN 3g; VIT A 160%; VIT C 10%; CALC 4%; IRON 8%
Source: Publix Aprons® recipe