Colorful Roasted Veggies Food

COLORFUL ROASTED VEGGIES

Colorful Roasted Veggies image

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

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 13

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

Steps:

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 : Calories 88 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

EASY ROASTED VEGETABLES

Easy Roasted Vegetables image

Colorful, easy roasted vegetables made for Cook and Book. Delicious.

Provided by Jody Fernandez

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

5 cups cauliflower florets
5 cups broccoli florets
1 pound fresh asparagus, trimmed and halved
4 medium carrots, cut into matchsticks
1 medium red bell pepper, cut into matchsticks
1 medium red onion, sliced and separated into rings
½ cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.
Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.

Nutrition Facts : Calories 193.5 calories, Carbohydrate 15.7 g, Fat 14.1 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 352.6 mg, Sugar 6.3 g

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