Roasted Medley of Vegetables with Thyme
Recipe: #12153
February 23, 2014
Categories: Side Dishes, Carrot, Onions, Parsnips, Labor Day, Sunday Dinner, Thanksgiving, Oven Roast Heart Healthy, No Eggs, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"This recipe is made for people that are not fond of vegetables. The thyme gives the them a special flavour and the aroma while they are cooking is heavenly. The recipe is for 8-10 but I bet 4 people can manage the whole pan - it is so good. The recipe is originally from Taste of Home by Jasmine Rose with a wee bit of tweaking by me. I cut the carrots & persnip into slices just over 1/4". Make this vegan by using margerine instead of butter"
Ingredients
Nutritional
- Serving Size: 1 (212.4 g)
- Calories 167.3
- Total Fat - 7.2 g
- Saturated Fat - 2.5 g
- Cholesterol - 19.2 mg
- Sodium - 360.5 mg
- Total Carbohydrate - 21.1 g
- Dietary Fiber - 3.7 g
- Sugars - 5.6 g
- Protein - 6 g
- Calcium - 33.9 mg
- Iron - 1.2 mg
- Vitamin C - 21.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400F
Step 2
Combine all the prepared vegetables in a large bowl
Step 3
Melt the butter, add oil. thyme, salt & pepper, stir
Step 4
Pour over the vegetables and toss well
Step 5
I like to use my hands to thoroughly mix the oil nd veggies
Step 6
Pour vegetables into a roasting pan large enough so there is a double layer of veggies
Step 7
Roast checking occasioally and stir a few times
Step 8
Takes from 45 minutes to 1 hour.
Tips
No special items needed.