Good Morning America Recipes

Maya Angelou's Roasted Vegetables

Fill Up on These Roasted Vegetables

Angelou's latest book is full of her own healthy recipes.
Difficulty: Easy
Cook Time: min

It's always hard to get kids to eat vegetables. It might get a little easier with Maya Angelou's delicious recipe.


  • 1 rutabaga, quartered
  • 2 turnips, halved
  • 1 potato, quartered
  • 3 carrots, peeled one halved
  • 4 small peeled white onions,
  • whole
  • 1 eggplant, peeled one
  • quartered lengthwise
  • 1 zucchini, sliced into ¼- inch
  • slices
  • 2 yellow squash, sliced into
  • ¼- inch slices
  • 10 asparagus, large, hard
  • ends snapped off and
  • discarded
  • 6 broccoli florets
  • Seasoning
  • 3 packets dried onion soup
  • mix
  • 3 tablespoons extra virgin
  • olive oil
  • 2 tablespoons granulated
  • garlic
  • 1 teaspoon seasoning salt,
  • such as LAWRY'S
  • ½ teaspoon fresh/ground
  • Pepper
  • Cooking Directions

    Grease a large shallow baking pan.

    In large saucepan, bring 1 quart water to a boil over high

    heat and add the rutabaga, turnips, potato, carrots, and

    onions. Boil for 4 minutes.

    Drain and allow to cool for 30 minutes.

    Preheat the oven to 350°F.

    While cooling, prepare the seasoning. In a small bowl, whisk

    together the soup mix, olive oil, garlic, salt, and pepper.

    Rub the seasoning over the eggplant, zucchini, squash,

    asparagus, broccoli, and boiled vegetables, coating completely,

    and place in the pan.

    Bake for 35 to 40 minutes, until as brown as desired.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    This recipes is courtesy Dr. Maya Angelou from her cookbook "Great Food All Day Long"

    Recipe Summary

    Main Ingredients: rutabaga, turnips, potato, carrots, onions, eggplant, zucchini, asparagus, broccoli

    Course: Dinner, Lunch

    More Info: Kids Friendly

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