Comida Kraft
Recipe Box

Angie's Roasted Harvest Vegetables

Angie's Roasted Harvest Vegetables is rated 3.6923076923076925 out of 5 by 13.
Prep Time
15
min.
Total Time
1
hr.
5
min.
Servings

8 servings

Cranberry juice and pancake syrup put the tart and sweet in this delicious Healthy Living roasted vegetable dish.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Toss first 4 ingredients in large baking dish.
  • Mix remaining ingredients; pour over vegetables.
  • Bake 50 min. or until vegetables are tender.

Storage Know-How

Because of their natural gases, storing potatoes and onions together can cause potatoes to rot more quickly.

How to Shed No Tears

To avoid crying while peeling or slicing onions, just chill them in the freezer for 10 to 15 min. before slicing. Or, hold the onions under cold running water while removing the peels.

Servings

  • 8 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch

Nutrition Bonus

Share this tasty vegetable side dish with your loved ones. The deep-orange sweet potatoes are rich in vitamin A.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 140
Total fat 3.5g
Saturated fat 0g
Cholesterol 0mg
Sodium 240mg
Carbohydrate 28g
Dietary fiber 3g
Sugars 17g
Protein 1g
% Daily Value
Vitamin A 120 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This is a very simple way to make great roasted vegetables. This is a very simple way to make great roasted vegetables. At first, I thought it was a bit bland--I'll add a few cloves of cracked garlic next time--but it had a pleasant flavor overall. I put a few boneless pork chops in with the veggies for the last half of the cooking time and it made a great one-pan meal. Also, the store didn't have fennel, so I used more onion and added carrots; any blend of root veggies will work.
Date published: 2008-02-13
Rated 5 out of 5 by from I removed the top from a medium sized sugar pumpkin, cleaned it out and filled it with the veggies,... I removed the top from a medium sized sugar pumpkin, cleaned it out and filled it with the veggies, put the top back on the pumpkin and placed the pumpkin in 1/2 inch of water in a baking pan and baked it the last hour my turkey was in the oven. What a hit it was and the pumpkin looked so nice on the table. My guests were very impressed. These veggies are delicious.
Date published: 2007-10-24
Rated 5 out of 5 by from This was sooooooooooooo delicious! This was sooooooooooooo delicious!!! The only problem I had the first time was that it made too much for the two of us but the good news is that it held just fine in the refer for another dinner. Great visual also...nice looking dish on the table and when I made it the second time, I took it to a neighborhood bbq...what a hit...thank you
Date published: 2004-11-26
Rated 3 out of 5 by from The sweet potatoes did take a longer time to cook. The sweet potatoes did take a longer time to cook. (Was I supposed to cook them first?) The flavor was good. I added a little brown sugar and freshly grated ginger.
Date published: 2005-10-08
Rated 4 out of 5 by from Excellent , and very easy and quick for those times we need to have something for all for those... Excellent , and very easy and quick for those times we need to have something for all for those changing eating habits, after they left home and stopped for Dinner.
Date published: 2005-12-13
Rated 5 out of 5 by from excelent! excelent! i loved it and will have it again. its great to serve to others
Date published: 2008-12-22
Rated 5 out of 5 by from THIS WAS A GREAT SIDE DISH. THIS WAS A GREAT SIDE DISH. IT WAS EVEN GOOD JUST FOR A SNACK.
Date published: 2008-10-27
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