Roasted Harvest Vegetables Recipe

Roasted Harvest Vegetables Recipe photo by Taste of Home

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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

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Roasted Harvest Vegetables Recipe

Prep: 20 min. Bake: 30 min.

Yield: 9 Servings

20 30 50

Ingredients

8 small red potatoes, quartered
2 small onions, quartered
1 medium zucchini, halved and sliced
1 medium yellow summer squash, halved and sliced
1/2 pound fresh baby carrots
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
1/4 cup olive oil
1 tablespoon garlic powder
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Place vegetables in a large bowl. In a small bowl, whisk the remaining ingredients; drizzle over vegetables and toss to coat.
Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. Yield: 9 servings.

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