Roasted Vegetables

Name: Roasted Vegetables
Ingredients: 1/2 cup butter or margarine, melted; 2 tablespoons Karo(R) Light Corn Syrup; 2 teaspoons Spice Islands(R) Garlic Salt; 2 teaspoons Spice Islands(R) Rosemary; 6 cups vegetables cut into bite size pieces (any combination of cut up potatoes, sweet potatoes, carrots, fennel, parsnips and onion)

5 ingredients

3 steps

Ingredients

1/2 cup butter or margarine, melted
2 tablespoons Karo(R) Light Corn Syrup
2 teaspoons Spice Islands(R) Garlic Salt
2 teaspoons Spice Islands(R) Rosemary
6 cups vegetables cut into bite size pieces (any combination of cut up potatoes, sweet potatoes, carrots, fennel, parsnips and onion)

Directions

1

butter, corn syrup, garlic salt and rosemary in a small bowl. Place vegetables in a separate large bowl.
2

vegetables with butter mixture. Pour onto shallow greased baking pan.
3

at 425°F for 1 hour or until vegetables are tender and browned.