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Roasted Vegetables

 Roasted Vegetables
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
20 ServingsPrep: 20 min. Bake: 1 hour

Ingredients

  • 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

Directions

  • 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.
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,

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Roasted Vegetables (continued)

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