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Colorful Oven Vegetables

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
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    10-12 servings


  • 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.
Editor's Note: 2 cups baby carrots may be substituted; cut into julienne strips.
Nutrition Facts
3/4 cup: 74 calories, 5g fat (3g saturated fat), 14mg cholesterol, 122mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 1g protein.

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  • pamdevone
    Jan 30, 2012

    It is a good vegetable plate, but the next time I may add more seasonings.

  • amy8187
    Feb 24, 2011

    We've fixed this many, many times for a dinner & Bible study we do. It's easy to double, simple to make, turns out perfect every time, and everyone loves it. It's often requested!

  • VictoriaElaine
    Dec 20, 2010

    Delicious! One of my favorite vegetable recipes. The perfect side dish for almost any meal.

  • Neisha
    Jan 5, 2007

    No comment left