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Roasted Harvest Vegetables Recipe
Roasted Harvest Vegetables Recipe photo by Taste of Home

Roasted Harvest Vegetables Recipe

Publisher Photo
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.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 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

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

Directions

  1. Place vegetables in a large bowl. In a small bowl, whisk 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, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. Yield: 9 servings.
Originally published as Roasted Harvest Vegetables in Taste of Home October/November 2010, p89

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

Reviews for Roasted Harvest Vegetables

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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
Reviewed Nov. 10, 2011

I also added some balsamic vinegar and some fresh rosemary

MY REVIEW
Reviewed Jan. 12, 2011

Very easy to make.

MY REVIEW
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
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.

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