Photo: Gabriel Gurrola
Roasted & Spiced Fall Vegetables
8 ingredients
10 min + 30 min
4
openrecipes
You like pumpkin-pie-spiced-anything? Yes? Put it on your veggies.
Estimated Nutrition (whole recipe, rough)
473
Calories
9g
Protein
15g
Fat
84g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Carrot | 1 medium (61g) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole Large (Or 3 Medium) Carrots, Cut Into 1-inch Chunks
- 3 whole Medium Red Potatoes, About 1.5 Pounds Total, Cut Into 1-inch Chunks
- 2 Tablespoons Olive Oil
- ½ teaspoons Smoked Paprika
- ½ teaspoons Allspice
- ½ teaspoons Cinnamon
- 3 cups Brussels Sprouts, Trimmed And Halved If Very Large
- 2 whole Pears, Cored And Cut Into 1-inch Chunks
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes