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
Recommended:
31 Irresistible Veggie Sides
VERIFIED BY Taste of Home Test Kitchen
- 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
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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."
