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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I have not tried this recipe. I got this recipe from Ossg Recipes. This is a Betty Crocker recipe. Food Exchanges: 1 1/2 Vegetable; 1 Fat. Ingredients:
1 lb broccoli, cut into flowerets and 1-inch pieces (1 small bunch) |
1 1/4 lbs cauliflower, cut into flowerets (1 small head) |
5 -6 carrots, cut diagonally into 1/4 inch slices (about 1 pound) |
1/3 cup margarine or 1/3 cup butter, melted |
salt and pepper |
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves |
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves |
2 garlic cloves, finely chopped |
2 small onions, thinly sliced and separated into rings |
Directions:
1. Heat oven to 400º. Arrange broccoli along one long side of ungreased.
2. rectangular baking dish, 13 × 9 × 2 inches. Arrange cauliflower along.
3. other side of dish. Arrange carrots down center between broccoli and.
4. cauliflower. Drizzle with margarine. Sprinkle with salt, pepper, basil,.
5. tarragon and garlic. Arrange onions evenly over top.
6. Cover with aluminum foil and bake about 30 minutes or until vegetables are.
7. crisp-tender.
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