Colorful, easy roasted vegetables made for Cook and Book. Delicious.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

193.5 calories; protein 4.8g 10% DV; carbohydrates 15.7g 5% DV; fat 14.1g 22% DV; cholesterolmg; sodium 352.6mg 14% DV. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I loved everything about this. I loved all of the different colors, the simple seasoning, and the cook time was spot on. Most roasted vegetable recipes call for overcooking but this one was perfect. Read More