Print Options

Back to Colorful Roasted Veggies >

Include these items:

Select reviews >

Taste of Home Logo

Colorful Roasted Veggies

 Colorful Roasted Veggies
From Mechanicsburg, Pennsylvania, Adrian Martin writes, “My mom, Diane Harrison, serves this delicious vegetable dish pleasantly flavored with rosemary. It’s my favorite.”
12 ServingsPrep/Total Time: 30 min.

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.
Nutrition Facts: 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,

2 of 2

Colorful Roasted Veggies (continued)

Nutrition Facts: 10 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.