Colorful Roasted Oven Vegetables Recipe

Colorful Roasted Oven Vegetables Recipe
Colorful Roasted Oven Vegetables Recipe photo by Taste of Home
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Colorful Roasted Oven Vegetables Recipe

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A touch of thyme seasons these fresh-tasting oven-roasted veggies that complement almost any meal, from brunch to a steak dinner. Grace Ammann of Richfield, Minnesota sent the recipe.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1/2 cup fresh cauliflowerets
  • 1/2 cup fresh broccoli florets
  • 1 medium carrot, julienned
  • 1 small onion, quartered
  • 1 tablespoon olive oil
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon salt
  • Dash pepper

Directions

Place the cauliflower, broccoli, carrot and onion in an ungreased 1-qt. baking dish. Combine the oil, thyme, salt and pepper; drizzle over vegetables and toss to coat. Cover and bake at 400° for 25-30 minutes or until crisp-tender. Yield: 2 servings.
Originally published as Colorful Oven Vegetables in Cooking for 2 Winter 2006, p56

Nutritional Facts

3/4 cup: 98 calories, 7g fat (1g saturated fat), 0 cholesterol, 172mg sodium, 8g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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  • 1/2 cup fresh cauliflowerets
  • 1/2 cup fresh broccoli florets
  • 1 medium carrot, julienned
  • 1 small onion, quartered
  • 1 tablespoon olive oil
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon salt
  • Dash pepper
  1. Place the cauliflower, broccoli, carrot and onion in an ungreased 1-qt. baking dish. Combine the oil, thyme, salt and pepper; drizzle over vegetables and toss to coat. Cover and bake at 400° for 25-30 minutes or until crisp-tender. Yield: 2 servings.
Originally published as Colorful Oven Vegetables in Cooking for 2 Winter 2006, p56

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