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Thyme-Roasted Vegetables

Total Time

Prep: 25 min. Bake: 45 min.

Makes

10 servings (3/4 cup each)

The smell of our house as this is baking calls everyone to dinner. Normally, it serves eight, but my husband's been known to have more than just one serving at a time. It's that good..—Jasmine Rose, Crystal Lake, Illinois
Thyme-Roasted Vegetables Recipe photo by Taste of Home

Ingredients

  • 2 pounds red potatoes, cubed (about 9 cups)
  • 3 cups sliced sweet onions (about 1-1/2 large)
  • 3 medium carrots, sliced
  • 1/2 pound medium fresh mushrooms, halved
  • 1 large sweet red pepper, cut into 1-1/2-inch pieces
  • 1 large sweet yellow pepper, cut into 1-1/2-inch pieces
  • 2 tablespoons butter, melted
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat.
  2. Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.

Nutrition Facts

3/4 cup: 151 calories, 5g fat (2g saturated fat), 6mg cholesterol, 274mg sodium, 24g carbohydrate (5g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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