Tempt even the most finicky eaters with the naturally caramelized flavor and delicious fragrance of slow-roasted, perfectly seasoned vegetables.
Home-Style Roasted Vegetables
- Prep Time 15 min
- Total 50 min
- Servings 8
- Ingredients 9
Ingredients
- 2 tablespoons olive or vegetable oil
- 2 teaspoons dried thyme leaves
- 1 1/2 teaspoons seasoned salt
- 1/4 teaspoon pepper
- 4 medium unpeeled russet potatoes, cut into 1 1/2-inch chunks
- 1 medium red bell pepper, cut into 1-inch square pieces
- 2 cups ready-to-eat baby-cut carrots
- 4 parsnips, peeled, cut into 1/2-inch slices (1 to 1 1/2 cups)
- 1 onion, cut into 3/4-inch wedges
Instructions
-
Step1Heat oven to 450°F. In large bowl, mix oil, thyme, seasoned salt and pepper. Add remaining ingredients; toss to coat. Spread in ungreased 15x10x1-inch pan.
-
Step2Roast 25 minutes; turn and stir vegetables. Roast 25 to 30 minutes longer or until vegetables are tender (carrots will be crisp-tender).
Nutrition
140
Calories
3 1/2g
Total Fat
3g
Protein
25g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 140
- Calories from Fat
- 35
- Total Fat
- 3 1/2g
- 6%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 290mg
- 12%
- Potassium
- 630mg
- 18%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 5g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 35%
- 35%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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