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

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    Graybert's Note:

    A great recipe that I got from a Kraft cookbook!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 5 cups of assorted fresh fall vegetables (Carrots, onions, parsnips, rutabagas and turnips)
    • 1⁄3; cup zesty Italian dressing
    • 1⁄3; cup grated parmesan cheese

    Directions:

    1. 1
      Preheat oven to 450.
    2. 2
      Toss vegetables with dressing and cheese.
    3. 3
      Place veggie mixture on a greased foil-lined cookie sheet.
    4. 4
      Bake 40-45 minutes or until vegetables are tender, stirring occasionally.
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    Ratings & Reviews:

    • on October 09, 2005

      Thanks Graybert for sharing this tasty dish. My family and I really enjoyed the vegetables prepared this way. Easy to make with a lovely flavour.

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    • on October 06, 2004

      I really enjoyed this recipe ~ I even got my veggie-hating DH to try some. I used carrots, onions, zucchini, and broccoli and baked at 375ยบ until the veggies were tender and roasted nicely. I will be making again ~ thank you for posting the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on September 29, 2004

      Grrr-eat! A very tasty vegetable dish. I prepared it yesterday evening with carrot sticks and celery stalks. I'm having them for lunch at work and will probably think about how "war" vegetables have now become luxury food. The price of the turnips is a real turn off! I wish I had cut the carrots finer, next time I'll slice the chunks! For the Italian Dressing, I took inspiration from two recipes found in Zaar : House italian dressing (#14864)by MilleR and Italian dressing mix by Aroostook (#32269)to make my own. The smell that came from the oven was marvellous.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Next Recipe

    Roasted Vegetables. Recipe by Mimi in Maine

    Roasted Vegetables

    By Mimi in Maine
    View All Side Dishes Recipes

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    Nutritional Facts for Roasted Vegetables

    Serving Size: 1 (18 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 61.8
     
    Calories from Fat 47
    76%
    Total Fat 5.2 g
    8%
    Saturated Fat 1.5 g
    7%
    Cholesterol 4.8 mg
    1%
    Sodium 300.5 mg
    12%
    Total Carbohydrate 1.5 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 1.1 g
    4%
    Protein 2.1 g
    4%

    The following items or measurements are not included:

    vegetables

    Detailed Nutrition Values About Nutrition Info

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