HERBED SLOW-ROASTED VEGETABLES

Herbed Slow-Roasted Vegetables image

I grow my own onions and this is one way I like to showcase my harvest. Thyme, oregano and rosemary create the perfect seasoning blend for the slow-roasted vegetable medley.-Lisa Jane Morwald, Hamilton, Ontario

Provided by Taste of Home

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 small rutabaga, peeled and cut into 3/4-inch pieces
4 medium potatoes, cut into 1-inch pieces
4 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1/4 cup butter, melted
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Steps:

In a large bowl, combine the rutabaga, potatoes, carrots and onion. Add the remaining ingredients; toss to coat. Arrange in a single layer in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 45-55 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 164 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 368mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges