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Roasted Vegetables

PrintPrint Recipe
  • Yield: 6 servings
  • Prep Time: 0:20
  • Bake Time: 60 minutes

Ingredients

  • 1/2 cup butter OR margarine, melted
  • 2 tablespoons Karo® Light Corn Syrup
  • 2 teaspoons garlic salt
  • 2 teaspoons rosemary
  • 6 cups vegetables, cut into bite-sized pieces (any combination of cut up potatoes

Directions

  1. Mix butter, corn syrup, garlic salt and rosemary in a small bowl. Place vegetables in a separate large bowl.
  2. Toss vegetables with butter mixture. Pour onto shallow greased baking pan.
  3. Roast at 425°F for 1 hour or until vegetables are tender and browned.
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Corn Syrup

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Roasted Vegetables

  • Yield: 6 servings
  • Prep Time:  20 minutes
  • Bake Time: 60 minutes

Ingredients

  • 1/2 cup butter OR margarine melted
  • 2 tablespoons Karo® Light Corn Syrup
  • 2 teaspoons garlic salt
  • 2 teaspoons rosemary
  • 6 cups vegetables cut into bite-sized pieces (any combination of cut up potatoes

Directions

  • Mix butter, corn syrup, garlic salt and rosemary in a small bowl. Place vegetables in a separate large bowl.
  • Toss vegetables with butter mixture. Pour onto shallow greased baking pan.
  • Roast at 425°F for 1 hour or until vegetables are tender and browned.