Recipe courtesy of Nancy Fuller

Roasted Vegetables

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 to 6 servings
Share This Recipe

Directions

  1. Slice 2 carrots on the bias, cut 1 head broccoli into florets and cut 3 scrubbed golden or candy-striped beets into wedges. Spread out the vegetables on a baking sheet, add 6 to 8 thyme sprigs and drizzle with 1/4 cup olive oil; season with salt and pepper. Roast at 425˚ until the vegetables are tender, 20 to 30 minutes. Serve warm or at room temperature.

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).

GET THE DEAL

Related Pages