Roasted Harvest Vegetables Recipe
- 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
- 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.
3/4 cup: 114 calories, 6g fat (1g saturated fat), 0 cholesterol, 97mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
Reviews for Roasted Harvest Vegetables
"I'm on the fence about this one. Guess it's okay but I wouldn't lose my mind if I lost the recipe."
"I also added some balsamic vinegar and some fresh rosemary"
"Very easy to make."
"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."
"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."
"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!"
"Wonderful! We all loved it!"
"This was delicious! We loved it!"
"Absolutely Delicious! Will definitely make these vegies again and again!"
"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!"
"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!"
"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?"