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Colorful Roasted Veggies

Total Time

Prep: 25 min. Bake: 20 min.


12 servings

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


  • 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


  1. 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.
  2. 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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