Marinated Roasted Vegetables
use whatever you have, including cauliflower, broccoli, zucchini, parsnips, etc. Preparation time
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
marinade
vegetables
side dish
american
fall
savory
savoryside
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains honey
dairy free
- 2 tablespoons extra virgin olive oil
- 1/2 cup soy sauce
- 1 teaspoon garlic salt
- 1 tablespoon honey
- 1 1/2 lbs potatoes medium-sized, peeled and halved
- 6 carrots peeled and cut into thirds
- 2 medium onions peeled and halved
- 3 celery ribs cut into 3-inch lengths
- 2 teaspoons prepared mustard (i like heinz)
- 2 tablespoons malt vinegar (or balsamic vinegar)
- 1 teaspoon dried sweet basil leaves
- 1 teaspoon chicken bouillon powder tomato flavored (look in mexican aisle at grocery)
- Carbohydrate 31.8007274997051 g
- Cholesterol 0.0563333333333333 mg
- Fat 5.02737916644478 g
- Fiber 5.32910629552022 g
- Protein 4.24719104142486 g
- Saturated Fat 0.721242999986277 g
- Serving Size 1 1 Serving (252g)
- Sodium 833.341041603863 mg
- Sugar 26.4716212041848 g
- Trans Fat 0.212602083323319 g
- Calories 183 calories
Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade. Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice. Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes. Serve hot. TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!
