OVEN ROASTED VEGETABLE MEDLEY
I was thrilled to find this recipe because it's another great way to prepare all the squash I seem to acquire!-Marilee Koehn, Burns, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first six ingredients. Drizzle with oil; toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 20 minutes. Stir; sprinkle with garlic. Bake 10-15 minutes longer or until vegetables are crisp-tender.
Nutrition Facts : Calories 99 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 310mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
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Aaron Ouma
[email protected]5 stars!
Jokis Jokis
[email protected]I highly recommend this recipe.
Sam Day
[email protected]This recipe is a keeper.
LESEGO PAPO
[email protected]I will definitely be making this recipe again.
See You
[email protected]This is the best roasted vegetable recipe I've ever tried.
Mahasin Mariam
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone raved about the vegetables.
AL ZOLDYCK
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the roasted potatoes and carrots.
Maddie belle Williams
[email protected]I love how versatile this recipe is. I can use whatever vegetables I have on hand and it always turns out great.
Celly Wanjee
[email protected]This is my go-to recipe for roasted vegetables. It's so easy to make and the results are always delicious.
MD omor Khan
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The vegetables are always cooked to perfection and the flavors are amazing.
Shahzada rajpoot21
[email protected]This recipe was a hit with my family! The vegetables were perfectly roasted and flavorful. I especially loved the crispy potatoes.