Colorful Roasted Veggies Recipe

Colorful Roasted Veggies Recipe photo by Taste of Home

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From Mechanicsburg, Pennsylvania, Adrian Martin writes, “My mom, Diane Harrison, serves this delicious vegetable dish pleasantly flavored with rosemary. It’s my favorite.”

This recipe is:

Quick

Diabetic Friendly

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Colorful Roasted Veggies Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

10 20 30

Ingredients

4 medium carrots, julienned
1-1/2 pounds fresh asparagus, trimmed and halved
1 large green pepper, julienned
1 medium sweet red pepper, julienned
1 medium red onion, sliced and separated into rings
5 cups fresh cauliflowerets
5 cups fresh broccoli florets
1/4 to 1/2 cup olive oil
3 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon pepper

Directions

In a large bowl, combine the vegetables. In a small bowl, whisk the oil, lemon juice, garlic, rosemary, salt and pepper until blended. Drizzle over vegetables and toss to coat.
Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 400° for 20-25 minutes or until tender, stirring occasionally. Yield: 12 servings.

Nutritional Analysis: 3/4 cup (calculated with 1/4 cup olive oil) equals 88 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 228 mg sodium, 10 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Originally published as Colorful Roasted Veggies in Taste of Home October/November 2005, p8