Easy Roasted Vegetables recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Cauliflower Roasted

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

Nutrition Info

193.5 calories
carbohydrate: 15.7 g
cholesterol: : -
fat: 14.1 g
fiber: 5.9 g
protein: 4.8 g
saturatedFat: 2 g
servingSize: -
sodium: 352.6 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

Colorful, easy roasted vegetables made for Cook and Book. Delicious.

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