Baked Harvest Vegetables Recipes
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
BAKED HARVEST VEGETABLES
Make and share this Baked Harvest Vegetables recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Place the first 6 ingredients into a stainless steel or cast iron pot.
- Cover with a tight fitting lid and bake for 60 minutes.
- Add celery.
- Continue baking for 30 minutes more.
- Remove from oven.
- Place pot on medium heat on stove and bring to a boil.
- Mix 1/3 cup water and arrowroot together until smooth.
- Pour into vegetable mixture, stirring constantly until it thickens and becomes clear.
- Remove from heat.
- Garnish with fresh parsley.
Nutrition Facts : Calories 522.5, Fat 1, SaturatedFat 0.2, Sodium 168, Carbohydrate 83.8, Fiber 15.3, Sugar 18.6, Protein 5.8
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