Easy Roasted Vegetables


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

Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
8 servings


  • 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


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.

  3. 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.

  4. Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.

Nutrition Facts (per serving)

194 Calories
14g Fat
16g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 194
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 353mg 15%
Total Carbohydrate 16g 6%
Dietary Fiber 6g 21%
Total Sugars 6g
Protein 5g
Vitamin C 108mg 542%
Calcium 78mg 6%
Iron 2mg 13%
Potassium 653mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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