Rosemary Roasted Vegetables
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
This large batch of savoury vegetables makes a great accompaniment to any entree, including roast poultry, grilled steak, seared fish, or a bed of whole grains. The vegetables are also wonderful in a sandwich wrap or omelet, or over ricotta-topped toast. They hold well for a few days, so you can use this as a meal prep dish.
Ingredients
Cooking spray
4 spray(s)
Carrots
2 large, cut into chunks
Eggplant
1 pound(s), cubed
Red bell pepper
1 large, cut into 1-inch pieces
Red onion
1 medium, vertically sliced
Garlic
6 clove(s), large
Olive oil
2 tbsp(s)
Rosemary
2 tbsp(s), chopped
Kosher salt
1 tsp(s)
Black pepper
½ tsp(s)
Instructions
1
Preheat the oven to 450°F. Coat a sheet pan with cooking spray.
2
Arrange the carrots, eggplant, bell pepper, onion, and garlic on the prepared pan. Drizzle with the oil and toss well to coat. Sprinkle with the rosemary, salt, and black pepper. Roast until tender and lightly browned, about 30 minutes, stirring every 10 minutes.
3
Serving size: 1 scant cup
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