I love to roast vegetables. It’s one of my favorite ways to cook vegetables. It makes the flavors so much richer and more delicious than just steaming the vegetables. I also like to roast them because I can have them ready to go in the oven for Sunday dinner and have the oven set to go on at a specific time. That way they’re ready to go when we get home from church and I have very little prep to do for Sunday dinner. I decided to branch out a bit for these roasted vegetables. I typically do potatoes and carrots, celery and maybe some peppers, so I decided to really make these bright, colorful and different. I started with some very young and tender asparagus. I broke the tough ends off (just bend the stalk and the tough end will snap off, you’ll be left with tender asparagus spears). Then added two colors of carrots, beets, bell peppers and broccoli. I added my usually olive oil and garlic, but then added some rosemary and basil with my salt and pepper. I usually just mix it on the pan (so I don’t have to wash another dish) and then stick it in the oven. You can roast them immediately, or do a delay start (if your oven has one) so that they’re ready to go when you get home. I wouldn’t recommend leaving them all day, but they’re find for an hour or two. I loved the bright colors and different textures of the vegetables. They’re perfect with roast chicken, beef or even pork. Really, they’re perfect with just about anything. I love to add them to my meal when I know that the rest of my meal isn’t going to be colorful and pretty, since they not only add fiber and texture to my meal but make the whole table seems colorful and festive.
- 1/4 lb asparagus
- 1/4 lb small carrots
- 1/4 lb small yellow carrots
- 1/4 lb small beets
- 2 bell peppers
- 2 cups broccoli florets
- 3 cloves garlic minced
- 3 Tbsp olive oil
- 2 tsp rosemary chopped or ground
- 2 tsp dried basil
- Salt and pepper to taste
Preheat the oven to 350 degrees F.
Peel the carrots and beets. Slice the carrots into halves, and quarter the beets.
Slice the bell peppers and chop the asparagus into 2 inch long pieces.
Combine all the ingredients.
Place the vegetables in a baking dish and cover with a lid or foil.Bake for 40-45 minutes, or until tender.
Adjust seasonings to taste and serve hot.
Entire recipe makes 6 servings
Serving size is about 1 1/2 cups
Each serving = 3 Smart Points
PER SERVING: 211 calories; 7.2g fat; 1g saturated fat; 11.1g carbohydrates; 5.5g sugar; 2.5g protein; 3.2g fiber