Roasted Vegetables - Karo

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Roasted Vegetables

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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

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.

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Corn Syrup

See why there’s no substituting Karo^® Corn Syrups for treats with a delicate sweetness and smooth texture

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_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.