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

    Roasted Vegetables. Photo by Bonnie G #2

    1/1 Photo of Roasted Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Scarlett516's Note:

    Leaving the vegetables covered with cling film for about 2 hours before roasting helps to give more flavor. For best results, use fresh garlic instead of substituting garlic powder.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat the oven to highest setting.
    2. 2
      Need a solid baking sheet 16x12 inches.
    3. 3
      First scrub the carrots & parsnips, dry them well & place in a large bowl with all the other prepared veg.
    4. 4
      Now add the crushed garlic, olive oil & mixed herbs, then mix to make sure they are covered well with oil.
    5. 5
      Arrange on baking sheet, sprinkle with salt & pepper & cook in pre-heated oven on a high shelf for 35-40 mins or until they are cooked through.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on November 26, 2010

      55

      Made this for our Thanksgiving table and it was one of the best dishes we had. What a great way to present veggies, even the picky DGSs ate it. I used baby red potatoes, added sweet potatoes and mushrooms, then followed the mixing and roasting directions as directed using a blend of all of the suggested herbs and of course the fresh garlic. It was a true favorite and will be repeated often from now on. Thanks so much for posting such a wonderful recipe

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 19, 2010

      55

      You can never go wrong with roasted veggies at a BBQ and I did just that! I also had a turnip to throw in - I liked that this recipe had a good variety of veggies instead of just plain white potatoes. I used rosemary as its my favorite spice for roasted veggies. Since my garlic press was in the wash, I smashed 6 or 7 cloves, then cut them in half - they were brown and really sweet when done. I did mine for 40 minutes at 425. Made for ZWT6.

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

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    Nutritional Facts for Roasted Vegetables

    Serving Size: 1 (125 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 126.2
     
    Calories from Fat 46
    37%
    Total Fat 5.2 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 118.2 mg
    4%
    Total Carbohydrate 18.9 g
    6%
    Dietary Fiber 2.8 g
    11%
    Sugars 4.0 g
    16%
    Protein 1.8 g
    3%

    The following items or measurements are not included:

    parsnips

    mixed herbs

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