Mom made this easy side with fresh vegetables from our garden. Knowing that us kids helped plant, nurture and pick the veggies made it even more tasty! —Joann Jensen (daughter), Lowell, Indiana
Oven Baked Vegetables
Oven Baked Vegetables
Prep Time
10 min
Cook Time
40 min
Yield
6 servings
Ingredients
- 6 small red potatoes, quartered
- 16 baby carrots, halved lengthwise
- 1 small onion, cut into wedges
- 1/2 cup chicken broth
- 1-1/4 teaspoons seasoned salt, divided
- 2 medium zucchini, chopped
- 2 tablespoons minced fresh parsley
Directions
- Preheat oven to 400°. In a greased 2-qt. baking dish, combine the potatoes, carrots, onion, broth and 1 teaspoon seasoned salt.
- Cover and bake for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 10-15 minutes longer or until vegetables are tender. Sprinkle with parsley.
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