Easy Roasted Vegetables
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Description
Colorful, easy roasted vegetables made for Cook and Book. Delicious.
Ingredients
- 5 cups cauliflower florets
- 5 cups broccoli florets
- 1 pound fresh asparagus, trimmed and halved
- 4 medium carrots, cut into matchsticks
- 1 medium red bell pepper, cut into matchsticks
- 1 medium red onion, sliced and separated into rings
- ½ cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon dried rosemary, crushed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Directions
- 1. Preheat the oven to 400 degrees F (200 degrees C).
- 2. Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
- 3. Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.
- 4. Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.
Nutrition Facts
serving: 8 servings
calories: 193.5 kcal
carbohydrates: 15.7 g
protein: 4.8 g
saturated fat: 2 g
sodium: 352.6 mg
fiber: 5.9 g
sugar: 6.3 g
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