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Colorful, easy roasted vegetables made for Cook and Book. Delicious.
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
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
Step 3
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.
Step 4
Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 194 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat2g | 10% |
| Sodium353mg | 15% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber6g | 21% |
| Total Sugars6g | |
| Protein5g | |
| Vitamin C108mg | 542% |
| Calcium78mg | 6% |
| Iron2mg | 13% |
| Potassium653mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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