Rosemary-Roasted Vegetables
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!
Ingredients
- 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
- ¼ teaspoon ground black pepper
Instructions
- 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.
Nutrition Information per serving
Calories: 60Carbohydrates: 11gProtein: 3gTotal Fat: 2g— Unsaturated Fat: 2g— Saturated Fat: 0gCholesterol: 0mgSodium: 340mgFiber: 4g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.