Colorful Roasted Veggies

By Cindy_Wicker

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

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.

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

2 WW Points Plus