Roasted Harvest Vegetables
Really good and easy to prepare vegetables.
1 tbsp garlic powder
1/4 tsp pepper
1/4 tsp salt
1/2 tsp dried thyme
1 1/2 tsps dried rosemary, crushed
1/4 cup olive oil
1 cup fresh cauliflowerets
2 small onions, quartered
8 <span class="measurestring" title="potato small (1-3/4" to 2-1/4" dia)">small</span> red potatoes, quartered
1 cup sliced medium yellow summer squash
1 medium zucchini, halved and sliced
1 cup flowerets broccoli
1/2 lb fresh baby carrots
Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Transfer to two greased 15" x 10" x 1" baking pans.
Bake, uncovered, at 400° F (200° C) for 30-35 minutes or until tender, stirring occasionally.
Note: based on a recipe from Taste of Home magazine by Amy Loga.
in 1 serving of Roasted Harvest Vegetables.
, 62% carbs, 8% protein.
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