ROASTED HARVEST VEGETABLES
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
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- 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 : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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itsjustydens
[email protected]I'm not sure what went wrong, but my vegetables turned out mushy. I think I roasted them for too long.
Matilda Haroe
[email protected]This recipe is too complicated for a weeknight meal. I'm looking for something quicker and easier.
Nighat Taj
[email protected]Not a fan of the combination of vegetables in this recipe. I think I'll stick to roasting them separately.
Adnan Rajpoot
[email protected]Overall, this recipe is a good starting point, but it needs a bit of tweaking to suit my personal taste.
Muhammad j Umar
[email protected]This recipe is a bit bland. I would add more herbs and spices to give the vegetables more flavor.
Jaida H
[email protected]The roasting times were a bit off for my oven. The vegetables were slightly undercooked in the center.
Abulu Daniel
[email protected]The balsamic vinegar overpowered the natural sweetness of the vegetables. I would use a lighter dressing next time.
Eden Jones
[email protected]The vegetables were a bit dry for my taste. I think I'll try adding a bit more olive oil next time.
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[email protected]I added a bit of crumbled goat cheese to the roasted vegetables and it took the dish to the next level. Highly recommend this variation if you're looking for a creamy and tangy twist.
Margaret Butler
[email protected]This recipe is a great way to use up leftover vegetables. I had some stray carrots, parsnips, and Brussels sprouts, and they all came together beautifully in this dish.
Jab'lile Ntombi
[email protected]Roasted Harvest Vegetables was a hit at my Thanksgiving dinner. Everyone raved about how flavorful and colorful the vegetables were. Definitely making this again for Christmas.
Soliman Adra
[email protected]Loved how easy this recipe was to follow. Even as a beginner cook, I was able to create a stunning and tasty dish. Highly recommend!
SubZero Mwas
[email protected]This recipe is a keeper! The vegetables were roasted to perfection and the combination of herbs and spices was spot on. A definite crowd-pleaser.
Sirjan Sk
[email protected]I'm not a huge fan of Brussels sprouts, but they were surprisingly delicious in this dish. The roasting process mellowed their bitterness and brought out their nutty flavor.
ryk pranks tv2
[email protected]Followed the recipe precisely and the vegetables turned out incredibly flavorful. The balsamic vinegar added a delightful tanginess that balanced the sweetness of the roasted vegetables.
Lannie N
[email protected]Roasted Harvest Vegetables was a delightful blend of vibrant colors and flavors. The sweetness of the carrots and parsnips complemented the earthiness of the beets and Brussels sprouts. A perfect side dish for a hearty fall meal.