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9 servings
Prep Time:
20 mins
Cook Time:
30 mins
Meal Types:
Side Dishes
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Roasted Harvest Vegetables

Really good and easy to prepare vegetables.



  1. Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Transfer to two greased 15" x 10" x 1" baking pans.
  2. Bake, uncovered, at 400° F (200° C) for 30-35 minutes or until tender, stirring occasionally.
  3. Note: based on a recipe from Taste of Home magazine by Amy Loga.
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I really loved this recipe, it tastes fabulous! I changed it a little based on what I had in the house. I used 1/4 tsp of pepper, 1/4 tsp of garlic salt, 4 tbls of light olive oil, 1 onion, 3 potatoes, baby carrots and 1 pkg of frozen broccoli florets. I also baked it or 45 min.
19 Oct 12 by member: Jeanettekm
Very good, definately will make again!!
03 May 12 by member: Jakeuwell
I very much enjoyed this! Veggies turned out perfect. I will definitely make this again. :)
14 Mar 11 by member: brittantom


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Nutrition summary:

There are 192 calories in 1 serving of Roasted Harvest Vegetables.
Calorie break-down: 29% fat, 62% carbs, 8% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 57
Calories 192
% Daily Values*
Total Fat 6.38g 10%
  Saturated Fat 0.906g 5%
  Polyunsaturated Fat 0.783g  
  Monounsaturated Fat 4.399g  
Cholesterol 0mg 0%
Sodium 102mg 4%
Potassium 929mg  
Total Carbohydrate 30.74g 10%
  Dietary Fiber 4.2g 17%
  Sugars 4.25g  
Protein 4.18g  
Vitamin A 684% Vitamin C 757%
Calcium 36% Iron 84%
of RDI*
(192 calories)
10% of RDI
Calorie Breakdown:
Carbohydrate (63%)
Fat (29%)
Protein (8%)
* Based on a RDI of 2000 calories