- 1 small head cauliflower, cut into florets
- 1 small head broccoli, cut into florets
- 2 cups sliced carrots
- 2 cups sliced red cabbage
- 1/4 cup Crisco® Pure Vegetable Oil
- 2 tablespoons firmly packed brown sugar
- 1 teaspoon Italian herb seasoning
- 1/2 teaspoon salt
- 1/2 cup coarsely crushed garlic croutons
- Heat oven to 425 degrees F. Line 2 (10 x 15 x 1-inch) baking pans with foil.
- Coat cauliflower, broccoli, carrots and cabbage with oil in large bowl. Place on prepared baking sheets. Sprinkle with brown sugar, Italian seasoning and salt.
- Bake 23 to 26 minutes or until fork tender. Top with croutons.