Friday, February 26, 2010

Roasted Vegetables

My mother-in-law makes these amazing roasted vegetables for family dinners. I look forward to them every time. The hint of lemon brings just the right amount of zing to the veggies. This recipe serves an army, but you can pair it down for your family, or just make the full amount and turn the leftovers into a great soup.

4 carrots, julienned
1 1/2 lbs asparagus-trimmed and halved
1 large red pepper
1 large yellow pepper
1 med red onion sliced and separated into rings
5 cups fresh cauliflower florets
5 cups fresh broccoli florets

Whisk together:
1/4 to 1l2 cup Olive oil
3 T lemon juice
3 garlic cloves-minced
1 T Dried crushed rosemary
1 t salt
1 t pepper

Drizzle dressing over veggies and toss to coat. Transfer to
2 large 15-10-1 inch greased cooking sheets and bake uncovered at 400 for 20-25 minutes. Yield 12 servings

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