Name: Easy Roasted Vegetables
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1
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; 0.5 cup olive oil; 3 tablespoons lemon juice; 3 cloves garlic, minced; 1 tablespoon dried rosemary, crushed; 1 teaspoon salt; 1 teaspoon ground black pepper

Easy Roasted Vegetables

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Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Herb and olive oil-coated roasted vegetables, a vibrant and simple side dish for any meal.

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
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon dried rosemary, crushed

Instructions:

Preheat the oven to a toasty 400 degrees F (200 degrees C).
Toss together cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
Combine olive oil, lemon juice, garlic, rosemary, salt, and pepper in a small bowl, blending well. Pour the mixture over the vegetables, ensuring they are coated evenly. Spread the vegetables onto 2 rimmed baking sheets.
Roast in the preheated oven for 20-25 minutes, tossing occasionally, until tender.

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