Colorful Roasted Veggies

By BlueSchmoo

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

Ingredients

• 12 (6)
• 4 medium carrots, julienned (2) Carrots
• 1-1/2 pounds fresh asparagus, trimmed and halved (3/4)
• 1 Lg. green pepper, julienned (1/2 Lg)
• 1 medium sweet red pepper, julienned (1/2 pepper)
• 1 medium red onion, sliced and separated into rings (1/2 onion)
• 5 cups fresh cauliflowerets (2 1/2 Cups)
• 5 cups fresh broccoli florets (2 1/2 Cups)
• 1/4 to 1/2 cup Crisco® Light Olive Oil or Canola Oil (2 to 4 Tbsp)
• 3 Tbsp lemon juice (1 1/2 Tbsp)
• 3 garlic cloves, minced (1 1/2 Cloves)
• 1 Tbsp dried rosemary, crushed (1 1/2 tsp)
• 1 tsp salt (1/2 tsp)
• 1 tsp pepper (1/2 tsp)

Preparation

Step 1

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.