Easy Roasted Vegetables

Name: Easy Roasted Vegetables
Total time: 50
Yield: 8
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

Recipe by Jody Fernandez from allrecipes.com

Dinner,Side Dish 50 Mins.

Ingredients

8 servings

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5 cups cauliflower florets
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5 cups broccoli florets
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1 pound fresh asparagus, trimmed and halved
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4 medium carrots, cut into matchsticks
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1 medium red bell pepper, cut into matchsticks
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1 medium red onion, sliced and separated into rings

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½ cup olive oil
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3 tablespoons lemon juice
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3 cloves garlic, minced
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1 tablespoon dried rosemary, crushed
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1 teaspoon salt
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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.