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Roasted Harvest Vegetables

 Roasted Harvest Vegetables
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
9 ServingsPrep: 20 min. Bake: 30 min.

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,

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Roasted Harvest Vegetables (continued)

Nutritional Facts: 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.