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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Meet the Cook: As a party planner for a catering company, I often serve this attractive side dish with a steak dinner or at a brunch. Our two grown sons and their families often request these fresh-tasting oven-roasted vegetables, too. -Grace Ammann, Richfield, Minnesota Ingredients:
1/3 cup butter |
1/2 teaspoon dried thyme |
1/4 to 1/2 teaspoon salt |
1/4 teaspoon pepper |
3 cups cauliflowerets |
2 cups broccoli florets |
6 medium carrots, julienned |
3 small onions, quartered |
Directions:
1. Place butter in a shallow 3-qt. baking dish; place in a 400° oven for 5 minutes or until melted. Stir in thyme, salt and pepper. Add the vegetables and toss to coat.
2. Cover and bake for 25-30 minutes or until the vegetables are crisp-tender. Yield: 10-12 servings.
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