A touch of thyme seasons these fresh-tasting oven-roasted veggies that complement almost any meal, from brunch to a steak dinner. Grace Ammann of Richfield, Minnesota sent the recipe.
- 1/2 cup fresh cauliflowerets
- 1/2 cup fresh broccoli florets
- 1 medium carrot, julienned
- 1 small onion, quartered
- 1 tablespoon olive oil
- 1/8 teaspoon dried thyme
- 1/8 teaspoon salt
- Dash pepper
- Place the cauliflower, broccoli, carrot and onion in an ungreased 1-qt. baking dish. Combine the oil, thyme, salt and pepper; drizzle over vegetables and toss to coat. Cover and bake at 400° for 25-30 minutes or until crisp-tender. Yield: 2 servings.
Originally published as Colorful Oven Vegetables in Cooking for 2 Winter 2006, p56
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