Roasted Vegetables
TOTAL TIME: Prep: 20 min. Bake: 1 hour
YIELD: 20 servings.
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
Ingredients
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5 cups cubed unpeeled red potatoes (about 1-1/2 pounds)
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7 medium carrots, cut into 1/2-inch slices
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4 medium parsnips, peeled and cut into 1/2-inch slices
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2 medium turnips, peeled and cut into 1/2-inch cubes
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1 cup fresh or frozen pearl onions
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1 medium red onion, cut into 1/2-inch wedges and halved
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3 tablespoons butter, melted
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3 tablespoons olive oil
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1 tablespoon dried thyme
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2 teaspoons salt
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1/2 teaspoon pepper
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2-1/2 cups brussels sprouts, halved
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3 to 4 garlic cloves, quartered
Directions
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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.
Nutrition Facts
3/4 cup: 107 calories, 4g fat (1g saturated fat), 0 cholesterol, 281mg sodium, 17g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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