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Home-Style Roasted Vegetables

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Betty Crocker Kitchens
Updated Jun 7, 2011
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Tempt even the most finicky eaters with the naturally caramelized flavor and delicious fragrance of slow-roasted, perfectly seasoned vegetables.

Home-Style Roasted Vegetables

  • Prep Time 15 min
  • Total 50 min
  • Servings 8
  • Ingredients 9
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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

Instructions

  • Step 
    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.
  • Step 
    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

140 Calories
3 1/2g Total Fat
3g Protein
25g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
35
Total Fat
3 1/2g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
290mg
12%
Potassium
630mg
18%
Total Carbohydrate
25g
8%
Dietary Fiber
4g
16%
Sugars
5g
Protein
3g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
8%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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