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

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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


  • 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: 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.


  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.
Originally published as Roasted Harvest Vegetables in Taste of Home October/November 2010, p89

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tiger976 User ID: 5773271 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."

Dbrighton User ID: 1342564 193353
Reviewed Nov. 10, 2011

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

Kikster User ID: 5757472 189960
Reviewed Jan. 12, 2011

"Very easy to make."

aug2295 User ID: 4631582 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."

veggie04 User ID: 4258939 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."

Ninee1 User ID: 2641712 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!"

LadyRev1 User ID: 4959994 108636
Reviewed Nov. 29, 2010

"Wonderful! We all loved it!"

ScrappyClyde User ID: 5612051 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."

Becky Lansing User ID: 5599614 193391
Reviewed Nov. 14, 2010

"This was delicious! We loved it!"

tera.moore User ID: 5594673 180776
Reviewed Nov. 12, 2010

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

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