Rosemary roasted vegetables
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
This large batch of savory 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)
Olive oil
2 Tbsp
Rosemary
2 Tbsp, chopped
Kosher salt
1 tsp
Black pepper
½ tsp
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.