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: 25 min. Bake: 20 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

  • Preheat oven to 400°. In a large bowl, combine vegetables. In a
  • small bowl, whisk oil, lemon juice, garlic, rosemary, salt and
  • pepper until blended. Drizzle over vegetables and toss to coat.
  • Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered,
  • 20-25 minutes or until tender, stirring occasionally. Yield: 12
  • servings.
Nutritional 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)

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