Description
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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower
- broccoli
- asparagus
- carrots
- bell pepper
- and onion in a large bowl.
- 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.
- Roast in the preheated oven
- tossing occasionally
- until tender
- 20 to 25 minutes.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 8