Thursday, October 11, 2012

Colorful Roasted Vegetables

It finally feels like Fall here today! I even spotted the slightest hint of moisture on my windshield. I felt that having an afternoon latte was the best way to celebrate that. :) Is it Fallish where you are?

This is not a dessert recipe, but oh my it is DElicious! I tore this recipe out of a magazine a few years ago and it's now a family fave. In fact, I now serve it as part of our Thanksgiving meal every year! The original recipe said "Spring" veggies but I make this year-round. One of the blessings of living in our modern age is that we can get all of these vegetables at the grocery store just about any time of year. Of course, if the veggies aren't in season, they can be pricey - so around Thanksgiving it seems that this dish gets a little expensive {also because I double the recipe}, but I don't mind since it's a special occasion. Feel free to substitute vegetables as necessary.

Look at it before cooking - soooo pretty with all the colors! Yes, I just said that vegetables are pretty - LOL. I mix up my double batch in a dutch oven before spreading out on 2 large pans to roast.

Colorful Roasted Vegetables

1 lb green beans, trimmed
1 lb baby carrots {about 2 cups}
3 red onions, cut into eighths
2 red bell peppers, seeded and cut in 1/2 in. strips
2 yellow bell peppers, seeded and cut in 1/2 in. strips
8 sprigs fresh thyme
Salt and pepper to taste
4 cloves garlic, minced
1/3 cup olive oil
1 1/2 teaspoons dried basil
1/2 teaspoon paprika

Place rack in center of oven. Preheat oven to 400 degrees. Line shallow baking pan with foil.

Cut green beans in half. Combine in large dish {or on baking pan} with carrots, onions, peppers, and thyme. Sprinkle with salt and pepper.

Whisk garlic, olive oil, basil, paprika, salt and pepper together in small bowl. Pour mixture over vegetables. Toss to coat evenly. {When I make a double batch, the amount fills up my dutch oven, so I find that my clean hands are the best way to thoroughly mix and coat all the veggies.}

Roast in preheated oven for 20 minutes. Use a wide spatula or spoon and carefully turn vegetables. Roast until tender, another 15 to 25 minutes. Sometimes mine take even longer, especially when I do a double batch - I decide when to take them out by how tender the baby carrots are.

Do you have a favorite vegetable side dish? Besides this dish, I also really like Roasted Rosemary Potato Salad and my hubs loves the colorful Marinated Vegetable Salad.

This post linked to:
 ~ Chic & Crafty Party at The Frugal Girls
 ~ I'm Lovin' It at TidyMom
 ~ Tasty Tuesday at Balancing Beauty and Bedlam 

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Have a blessed Fall day friends! 


  1. These are the kind of dishes I love. Sounds and looks delish my friend.
    Big roasting over here in Florida because the Fall weather hasn't found us size hugs to you!
    Love ya!

  2. You need a cookbook. That is all.

  3. Looks yummy! That reminds me that I've made a roasted vegetable dish in the past that was so good... I need to make it now that fall is here! :-)


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