Colorful Oven Veggies
Colorful oven vegetables offer a vibrant, flavorful side with tender-crisp textures, perfect for family dinners or casual gatherings, featuring buttery, herbed goodness.
Ingredients
Instructions
- Place butter in a shallow 3 qt. baking dish; place in a 400° oven for 5 minutes or until melted.
- Stir in thyme, salt, and pepper.
- Add vegetables and toss to coat.
- Cover and bake for 25-30 minutes or until the vegetables are crisp and tender.
Tips & Substitutions
For a savory twist, try adding a teaspoon of garlic powder or a splash of balsamic vinegar to the butter mixture. If you don’t have butter, olive oil works well as a substitute. Feel free to mix in other vegetables like bell peppers or zucchini for added color and nutrition. Adjust the salt according to your preference, especially if using salted butter.
Serving Suggestions
These colorful oven veggies make an excellent side dish for roasted chicken or grilled fish. They also pair beautifully with French Style Mashed Potatoes for a hearty meal. Consider serving them with a drizzle of lemon juice or a sprinkle of fresh herbs for an extra flavor boost. They can be served warm or at room temperature.
Storage & Reheating
Store leftover vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, spread the veggies in a single layer on a baking sheet and warm them in a preheated oven at 350°F for about 10-15 minutes, or until heated through. This will help retain their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Colorful Oven Veggies contains roughly 1959 calories, with 20g protein, 142g carbohydrates, and 156g fat. It is an excellent source of vitamin C (358% of the Daily Value), vitamin A (333% of the Daily Value), and iron (202% of the Daily Value). Note that it is relatively high in sodium, at 2110mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for this recipe?
Yes, you can use frozen vegetables, but adjust the cooking time as they may require a few extra minutes to cook through. Be sure to thaw and drain excess moisture to avoid sogginess. Fresh vegetables, however, offer a better texture and flavor.
What can I do if I don't have thyme?
If you don’t have dried thyme, you can substitute it with dried oregano or Italian seasoning for a different flavor profile. Fresh herbs can also be used; just double the amount since fresh herbs are less potent than dried ones.
Can I make this dish ahead of time?
Yes, you can prepare the vegetables and coat them with the butter mixture ahead of time. Store them in the fridge for up to a day before baking. Just remember to increase the baking time slightly if they are cold from the refrigerator when placed in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).