Roasted Vegetables Recipe

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With a little up-front preparation, you can include this delicious, colorful side dish on a holiday buffet without any last-minutes fuss.—Cathryn J White, Newark, Delaware
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:20 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 20 servings


  • 5 cups cubed unpeeled red potatoes (about 1-1/2 pounds)
  • 7 medium carrots, cut into 1/2-inch slices
  • 4 medium parsnips, peeled and cut into 1/2-inch slices
  • 2 medium turnips, peeled and cut into 1/2-inch cubes
  • 1 cup fresh or frozen pearl onions
  • 1 medium red onion, cut into 1/2-inch wedges and halved
  • 3 tablespoons butter, melted
  • 3 tablespoons olive oil
  • 1 tablespoon dried thyme
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2-1/2 cups brussels sprouts, halved
  • 3 to 4 garlic cloves, quartered

Nutritional Facts

One serving (3/4 cup) equals 107 calories, 4 g fat (0.55 g saturated fat), 0 cholesterol, 281 mg sodium, 17 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. In a roasting pan, combine the first six ingredients. In a small bowl, combine the butter, oil, thyme, salt and pepper. Drizzle over vegetables; toss to coat. Cover and bake at 425° for 30 minutes. Add brussels sprouts and garlic. Bake, uncovered, for 30-45 minutes or until vegetables are tender, stirring frequently. Yield: 20 servings.
Originally published as Roasted Vegetables in Taste of Home December/January 2001, p54

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Reviewed Nov. 22, 2013

"Tasty and beautiful dish. I also reduced the amount of oil and butter."

Reviewed Oct. 31, 2011

"excellent I added cubed butternut squash and cut the olive oil down to 2 T and used 2 T of earth balance instead of the butter to cut down on the calories. Make sure you do not overcook, you want the vegtables still to hold their shape. This is a very colorful dish!"

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