Garlic-Roasted Vegetables |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 5 |
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This was so delicious that I could have skipped the main course! Ingredients:
1 cup cauliflower floret |
1 cup broccoli floret |
2 cups zucchini, cut into 1-inch-thick slices |
1 1/2 cups red onions, thinly sliced and separated into rings |
3/4 cup potato, cut into 1-inch cubes |
1 cup summer squash, cut into 1-inch-thick slices |
1 cup carrot, cut into matchsticks |
1 teaspoon garlic, chopped |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Toss all ingredients in a bowl.
2. Line a large cookie sheet with parchment paper and place everyone on it evenly.
3. Lightly coat with cooking spray.
4. Bake at 400 degrees 45 minutes or til potatoes are tender.
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