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    You are in: Home / Recipes / Marinated Roasted Vegetables Recipe
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    Marinated Roasted Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    2 hrs

    45 mins

    Bone Man's Note:

    Clean out your vegetable bin and serve a gourmet-quality side dish! This one is really a no-brainer and you'll love the subtle boost in the hearty flavor of these roasted vegetables. I have listed specific vegetables, but use whatever you have, including cauliflower, broccoli, zucchini, parsnips, etc. Preparation time includes 2 hours of marinating time. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade.
    2. 2
      Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.
    3. 3
      Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes.
    4. 4
      Serve hot.
    5. 5
      TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid -- so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!

    Ratings & Reviews:

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    Nutritional Facts for Marinated Roasted Vegetables

    Serving Size: 1 (270 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 198.7
     
    Calories from Fat 44
    22%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 1487.7 mg
    61%
    Total Carbohydrate 34.5 g
    11%
    Dietary Fiber 5.3 g
    21%
    Sugars 9.0 g
    36%
    Protein 6.0 g
    12%

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