This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat. —Amy Logan, Mill Creek, Pennsylvania
Roasted Harvest Vegetables
Roasted Harvest Vegetables
Prep Time
20 min
Cook Time
30 min
Yield
9 servings
Ingredients
- 8 small red potatoes, quartered
- 2 small onions, quartered
- 1 medium zucchini, halved and sliced
- 1 medium yellow summer squash, halved and sliced
- 1/2 pound fresh baby carrots
- 1 cup fresh cauliflowerets
- 1 cup fresh broccoli florets
- 1/4 cup olive oil
- 1 tablespoon garlic powder
- 1-1/2 teaspoons dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat.
- Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.
Nutrition Facts
3/4 cup: 114 calories, 6g fat (1g saturated fat), 0 cholesterol, 97mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
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