RecipeRosemary-Roasted Vegetables

Nutrition Facts
Amount per Serving
  • Calories: 60
  • Protein: 3g
  • Total Fat: 2g
    • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Total Carbohydrate: 11g
  • Dietary Fiber: 4g
  • Sodium: 340mg

This dish is a disease-fighting powerhouse! Thanks to the antioxidant-rich vegetables and rosemary, it’s not only delicious but it’s great for your body. It’s a win-win!

  • Prep time
  • Total Time
This recipe makes 4 Servings
  • 10 cups of any combination of the following; broccoli florets, cauliflower florets, sliced zucchini, sliced carrots and red onion (and any other preferred vegetable you’d like to toss in)
  • 2 to 3 tablespoons olive oil
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Preheat oven to 420°F. In a large mixing bowl, add vegetables. In a separate small bowl, mix olive oil, rosemary, and salt, then add into bowl with vegetables and mix thoroughly using hands or large spoon.

Spread vegetables on a large baking sheet and sprinkle on some ground black pepper.

Place in oven for 30 to 40 minutes, stirring vegetables around every 10 to 15 minutes. Season with extra salt and pepper to taste.

These veggies pair perfectly with my 5-minute Lemon-Rosemary Salmon or One Skillet Lime-Cilantro Shrimp!