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Roasted Harvest Vegetables Recipe

Roasted Harvest Vegetables Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:9 servings

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

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

Nutritional Facts

3/4 cup: 114 calories, 6g fat (1g saturated fat), 0mg cholesterol, 97mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 2g protein Diabetic Exchanges: 0 starch, 1 vegetable, 1 fat.

Reviews for Roasted Harvest Vegetables

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MY REVIEW
tiger976 114790
Reviewed Apr. 8, 2014

"I'm on the fence about this one. Guess it's okay but I wouldn't lose my mind if I lost the recipe."

MY REVIEW
Dbrighton 193353
Reviewed Nov. 10, 2011

"I also added some balsamic vinegar and some fresh rosemary"

MY REVIEW
Kikster 189960
Reviewed Jan. 12, 2011

"Very easy to make."

MY REVIEW
aug2295 108637
Reviewed Jan. 1, 2011

"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."

MY REVIEW
veggie04 180796
Reviewed Dec. 28, 2010

"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."

MY REVIEW
Ninee1 121899
Reviewed Dec. 8, 2010

"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!"

MY REVIEW
LadyRev1 108636
Reviewed Nov. 29, 2010

"Wonderful! We all loved it!"

MY REVIEW
ScrappyClyde 193394
Reviewed Nov. 18, 2010

"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."

MY REVIEW
Becky Lansing 193391
Reviewed Nov. 14, 2010

"This was delicious! We loved it!"

MY REVIEW
tera.moore 180776
Reviewed Nov. 12, 2010

"Absolutely Delicious! Will definitely make these vegies again and again!"

MY REVIEW
jafisher 121898
Reviewed Oct. 5, 2010

"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!"

MY REVIEW
banslug001 193352
Reviewed Oct. 1, 2010

"I would ABSOLUTELY make this again and again and again!!! So easy to toss together with very little clean up! It's wonderful as a side dish for just about anything...grilled chicken, burgers, steak, tuna sandwich, and even hard-boiled eggs!"

MY REVIEW
Laura.Farnell 189958
Reviewed Sep. 30, 2010

"We loved this! Wonderful flavor and a lot of vegetable choices w/in one dish! I used 1 1/2 T. of fresh rosemary, and extra broccoli instead of zucchini or cauliflower. The only complaint was that the carrots (and some of the larger chunks of potatoes) still seemed crunchy, but the broccoli was almost mushy at the end of the time. Maybe halving the carrots would help?"

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