Pan-Roasted Vegetables


Serves: 5
Total Calories: 152

Ingredients

1/3 cup butter
1/2 teaspoon thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups cauliflower flowerets
2 cups broccoli flowerets
2 cups carrots, cut into small strips
2 small onions, quartered

Directions:

Preheat oven to 400°. Melt butter in 9x13-inch baking pan, in oven (5-6 minutes). Stir in thyme, salt, and pepper. Add remaining ingredients; toss to coat. Cover with foil, bake for 22-27 minutes or until vegetables are crisply tender.

Nutritional Facts:

Serves: 5
Total Calories: 152
Calories from Fat: 107

This Pan-Roasted Vegetables recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.


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