ROASTED VEGETABLES
With a little up-front preparation, you can include this delicious, colorful side dish on a holiday buffet without any last-minutes fuss.-Cathryn J White, Newark, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 20 servings.
Number Of Ingredients 13
Steps:
- In a roasting pan, combine the first six ingredients. In a small bowl, combine the butter, oil, thyme, salt and pepper. Drizzle over vegetables; toss to coat. Cover and bake at 425° for 30 minutes. Add brussels sprouts and garlic. Bake, uncovered, for 30-45 minutes or until vegetables are tender, stirring frequently.
Nutrition Facts : Calories 107 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 281mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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Gal Margalit
[email protected]Roasted vegetables are a great way to use up leftover vegetables. I usually just toss whatever I have on hand with some olive oil, salt, and pepper, and roast them until they're tender. Always a winner!
sinu rox
[email protected]I'm not a big fan of roasted vegetables, but this recipe actually changed my mind! The vegetables were so flavorful and tender. I'll definitely be making this again.
nafees Bano650
[email protected]Meh. Not bad, but not amazing either. I've had better roasted vegetables.
Faith Enenche
[email protected]This is my go-to recipe for roasted vegetables. It's so simple and always turns out great. I usually add some chopped fresh herbs at the end for extra flavor.
Terry Makhoba
[email protected]Roasted vegetables are a great way to get your kids to eat their veggies. My kids love the crispy potatoes and carrots, and I love that they're getting a healthy meal.
YoUrAbot
[email protected]Followed the recipe but my vegetables came out a bit dry. I think I needed to add more oil or maybe cover the pan with foil while roasting.
birendra bohara
[email protected]Super easy and healthy side dish. I roasted a double batch and had leftovers for lunch the next day. Yum!
Icraft
[email protected]The vegetables were a bit bland for my taste. I think next time I'll add some garlic and chili flakes to the roasting pan for more flavor.
Chris Muofhe
[email protected]Roasted vegetables are a staple in my weekly meal prep. This recipe is a great base, and I often add other vegetables like zucchini or bell peppers. I also like to toss the vegetables in a mixture of olive oil, balsamic vinegar, and dried oregano bef
brutal rugby
[email protected]Delicious and easy! I followed the recipe exactly and the vegetables turned out perfectly. I especially loved the crispy edges on the potatoes. Served with a simple vinaigrette and it was a crowd-pleaser. Highly recommend!
ADAM HAGE
[email protected]Wow, this recipe was an absolute hit! The vegetables came out roasted to perfection, with just the right amount of caramelization and smokiness. The thyme and rosemary added a lovely aromatic touch, and the lemon zest brightened up the whole dish. I