Easy Roasted Vegetables

Updated on January 7, 2022

• 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

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.

I Made It

Nutrition Facts (per serving)

194Calories14g Fat16g Carbs5g Protein

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Nutrition FactsServings Per Recipe8Calories194% Daily Value *Total Fat14g18%Saturated Fat2g10%Sodium353mg15%Total Carbohydrate16g6%Dietary Fiber6g21%Total Sugars6gProtein5gVitamin C108mg542%Calcium78mg6%Iron2mg13%Potassium653mg14%

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