Easy Roasted Vegetables

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

Step: 1

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

Step: 2

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

Step: 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.

Step: 4

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

Per Serving: 194 calories; protein 4.8g; carbohydrates 15.7g; fat 14.1g; sodium 352.6mg.

The most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, go for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do more often .