Publix Aprons

Fall Festival Vegetables

Fall Festival Vegetables
Total Time:
35 minutes
Active Time:
15 minutes


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)


  1. 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.
  2. 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.
  3. 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.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/8 recipe) 120kcal; FAT 9.00g; SAT FAT 1.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 240mg; CARB 9g; FIBER 2.00g; SUGARS 5g; PROTEIN 3g; CALC 2%; VIT A 160%; VIT C 10%; IRON 6%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star