Meet the Cook: As a party planner for a catering company, I often serve this attractive side dish with a steak dinner or at a brunch. Our two grown sons and their families often request these fresh-tasting oven-roasted vegetables, too.
-Grace Ammann, Richfield, Minnesota
VERIFIED BY Taste of Home Test Kitchen
Popular Videos
- 1/3 cup butter
- 1/2 teaspoon dried thyme
- 1/4 to 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups cauliflowerets
- 2 cups broccoli florets
- 6 medium carrots, julienned
- 3 small onions, quartered
- Place butter in a shallow 3-qt. baking dish; place in a 400° oven for 5 minutes or until melted. Stir in thyme, salt and pepper. Add the vegetables and toss to coat.
- Cover and bake for 25-30 minutes or until the vegetables are crisp-tender. Yield: 10-12 servings.
Editor's Note: 2 cups baby carrots may be substituted; cut into julienne strips.
Originally published as Colorful Oven Vegetables in Country Woman
July/August 1999, p31
Reviews forColorful Oven Vegetables
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Average Rating
MY REVIEW
Reviewed Jan. 30, 2012
"It is a good vegetable plate, but the next time I may add more seasonings."
MY REVIEW
Reviewed Dec. 20, 2010
"Delicious! One of my favorite vegetable recipes. The perfect side dish for almost any meal."
