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Roasted Harvest Vegetables

4.4 | 10 Reviews
Total Time:Prep: 20 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Amy Logan, Mill Creek, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 21, 2022

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

TEST KITCHEN APPROVED

Roasted Harvest Vegetables

4.4 | 10 Reviews Add your review
Yield:9 servings
Prep:20 min
Cook:30 min
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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
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Directions

  1. Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat.
  2. 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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