Recipe courtesy of Nancy Fuller

Roasted Vegetables

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 to 6 servings


  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.