Roasted Harvest Vegetables |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 9 |
|
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. 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:
1. Place vegetables in a large bowl. In a small bowl, whisk the remaining ingredients; drizzle over vegetables and toss to coat.
2. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. Yield: 9 servings.
|
|