Colorful Roasted Veggies

By Hester

108 calories

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

Preparation

Step 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.