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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.”
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    12 servings

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.
Nutrition Facts
3/4 cup: 88 calories, 5g fat (1g saturated fat), 0 cholesterol, 228mg sodium, 10g carbohydrate (5g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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Reviews

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Average Rating:
  • katlaydee3
    Jan 2, 2014

    This was good but not great, I felt it was somewhat bland in flavor.

  • kdaviscomm
    Jun 9, 2013

    No comment left

  • dilbert098
    May 26, 2013

    I love the lemon tangyness. It's easy to make and it's light and tasty

  • bgbmartin1958
    Mar 22, 2013

    No comment left

  • Cricutlass
    Dec 31, 2011

    I made this for a potluck and it was well received. It was quick and easy and I will make it againm

  • rrh
    Dec 15, 2011

    No comment left

  • bjd6389
    Apr 14, 2009

    No comment left

  • SusanCJones
    Jan 8, 2007

    No comment left