COLORFUL ROASTED VEGGIES

Colorful Roasted Veggies image

From Mechanicsburg, Pennsylvania, Adrian Martin writes, "My mom, Diane Harrison, serves this delicious vegetable dish pleasantly flavored with rosemary. It's my favorite."

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

4 medium carrots, julienned
1-1/2 pounds fresh asparagus, trimmed and halved
1 large green pepper, julienned
1 medium sweet red pepper, julienned
1 medium red onion, sliced and separated into rings
5 cups fresh cauliflowerets
5 cups fresh broccoli florets
1/4 to 1/2 cup olive oil
3 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon pepper

Steps:

Preheat oven to 400°. In a large bowl, combine vegetables. In a small bowl, whisk oil, lemon juice, garlic, rosemary, salt and pepper until blended. Drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 88 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges