Colorful Roasted Oven Vegetables Recipe
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
- 1. 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.
3/4 cup: 98 calories, 7g fat (1g saturated fat), 0mg cholesterol, 172mg sodium, 8g carbohydrate (5g sugars, 3g fiber), 2g protein Diabetic Exchanges: 2 vegetable, 1 fat.
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