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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
  • Total Time
    Prep: 20 min. Bake: 1 hour
  • Makes
    20 servings

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.
Nutrition Facts
3/4 cup: 107 calories, 4g fat (1g saturated fat), 0 cholesterol, 281mg sodium, 17g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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Reviews

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Average Rating:
  • joedebfry
    Nov 22, 2013

    Tasty and beautiful dish. I also reduced the amount of oil and butter.

  • mhulton
    Oct 31, 2011

    excellent I added cubed butternut squash and cut the olive oil down to 2 T and used 2 T of earth balance instead of the butter to cut down on the calories. Make sure you do not overcook, you want the vegtables still to hold their shape. This is a very colorful dish!