Home-Style Roasted Vegetables

Tempt even the most finicky eaters with the naturally caramelized flavor and delicious fragrance of slow-roasted, perfectly seasoned vegetables.

  • prep time 15 min
  • total time 50 min
  • ingredients 9
  • servings 8

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
  • 1 Heat 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.
  • 2 Roast 25 minutes; turn and stir vegetables. Roast 25 to 30 minutes longer or until vegetables are tender (carrots will be crisp-tender).
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    140
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    3 1/2g
    3 1/2%
    (Saturated Fat
    1/2g,
    1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    290mg
    290%;
    Total Carbohydrate
    25g
    25%
    (Dietary Fiber
    4g
    4%
      Sugars
    5g
    5%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    110%;
    Vitamin C
    35%;
    Calcium
    4%;
    Iron
    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 Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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