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"This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat." - Amy Logan, Mill Creek, Pennsylvania
This recipe is:
Diabetic Friendly
Nutritional Facts 3/4 cup equals 114 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 97 mg sodium, 13 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
Originally published as Roasted Harvest Vegetables in Taste of Home October/November 2010, p89
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Reviewed on Nov. 10, 2011 by Dbrighton
I also added some balsamic vinegar and some fresh rosemary
Reviewed on Jan. 12, 2011 by Kikster
Very easy to make.
Reviewed on Jan. 01, 2011 by aug2295
These veggies had so much flavor! I added a 1/4 cup of broth. Even my picky eater ate some without complaint! I left out the cauliflower because we don't like it and potatoes because I didn't have.
Reviewed on Dec. 28, 2010 by veggie04
I made this as listed. It turned out OK. I didn't care for the thyme in the dish. I also omitted the salt as I do in all my recipes. Next time I'll omit the thyme and add in some parsley.
Reviewed on Dec. 08, 2010 by Ninee1
I am not a big vegetable fan. However this dish won me over! It is delicious and so easy to prepare. I like that I'm getting so many vegetables at once! I'm thinking the next time I make it I will add some red, green, and yellow peppers, garlic even... maybe even some tomato. It smelled so good while it was cooking that when I took it out of the oven, I was eating it straight from the pan!
Reviewed on Nov. 29, 2010 by LadyRev1
Wonderful! We all loved it!
Reviewed on Nov. 18, 2010 by ScrappyClyde
I'm vegetarian and I love this recipe; I've already made it twice! Definitely cut the potato chunks small to fully cook but soooo good. Even my non-vegetarian kids liked it.
Reviewed on Nov. 14, 2010 by Becky Lansing
This was delicious! We loved it!
Reviewed on Nov. 12, 2010 by tera.moore
Absolutely Delicious! Will definitely make these vegies again and again!
Reviewed on Oct. 05, 2010 by jafisher
This was fantastic! It came together quickly. I was afraid the broccoli wasn't going to work because it had gotten so mushy and looked unappetizing, but it tasted really good. I had larger potatoes so I cut them into 8ths instead of fourths. Everything was done and beginning to crisp a bit by 35 minutes. I added more salt, but that's the only change I made. I served it with grilled chicken tenderloins and ended up eating mine like a Chicken Salad - with veggies on bottom - yum! I'm thinking I may add asparagus halfway through next time! Thanks for a great recipe!
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