Roasted Vegetables

Use any combination of hardy vegetables.

Quick Facts

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


  • 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, sweet potatoes, carrots, fennel, parsnips and onion)


  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.