Easy Roasted Vegetables

  5.0 – 1 reviews  • Roasted

For Cook & Book, colorful, simple roast vegetables were created. Delicious.

Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 8
Yield: 8 servings

Ingredients

  1. 5 cups cauliflower florets
  2. 5 cups broccoli florets
  3. 1 pound fresh asparagus, trimmed and halved
  4. 4 medium carrots, cut into matchsticks
  5. 1 medium red bell pepper, cut into matchsticks
  6. 1 medium red onion, sliced and separated into rings
  7. ½ cup olive oil
  8. 3 tablespoons lemon juice
  9. 3 cloves garlic, minced
  10. 1 tablespoon dried rosemary, crushed
  11. 1 teaspoon salt
  12. 1 teaspoon ground black pepper

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
  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.
  4. Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.

Reviews

Carl Smith DVM
I loved everything about this. I loved all of the different colors, the simple seasoning, and the cook time was spot on. Most roasted vegetable recipes call for overcooking but this one was perfect.

 

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