Click for Cookbook LOGIN
"Those who forget the pasta are condemned to reheat it."--Unknown

Roasted Spring Vegetables Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Roasted Spring Vegetables is from The Beans Soup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb fresh asparagus spears
1 medium yellow or red bell pepper
1 medium red onion
1/2 lb baby carrots (about 1 1/2 cups)
1 1/2 tbsp olive oil
1 garlic clove, pressed
3/4 tsp dried rosemary
1/8 tsp salt
Directions:
Directions:
©
1) Preheat oven to 425°F. Trim asparagus and cut into 2 1/2-in pieces; set aside. Cut bell pepper into 1 1/2-in pieces and red onion into eight wedges. Combine bell pepper, onion, carrots, oil, garlic, rosemary and salt in large bowl; toss to coat. Spread evenly in Medium Sheet Pan. Bake 25 minutes, stirring occasionally.

2) Add asparagus to vegetable mixture, stirring carefully to coat with seasoned oil. Bake an additional 10-15 minutes or until vegetables are tender and golden.
Number Of Servings:
Number Of Servings:
6

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

104W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!