Easy Roasted Vegetables
April 3, 2021 | history.
Recipe Summary Easy Roasted Vegetables
Colorful, easy roasted vegetables made for Cook and Book. Delicious.Ingredients | Thea Stilton Books 20215 cups cauliflower florets5 cups broccoli florets1 pound fresh asparagus, trimmed and halved4 medium carrots, cut into matchsticks1 medium red bell pepper, cut into matchsticks1 medium red onion, sliced and separated into rings½ cup olive oil3 tablespoons lemon juice3 cloves garlic, minced1 tablespoon dried rosemary, crushed1 teaspoon salt1 teaspoon ground black pepperDirectionsPreheat 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.Info | Thea Stilton Books 2021prep: 30 mins cook: 20 mins total: 50 mins Servings: 8 Yield: 8 servings
TAG : Easy Roasted VegetablesFruits and Vegetables, Vegetables, Cauliflower, Roasted,
