Colorful Roasted Veggies

• 4 medium carrots, julienned
• 1-1/2 pounds fresh asparagus, trimmed and halved
• 1 large green pepper, julienned
• 1 medium sweet red pepper, julienned
• 1 medium red onion, sliced and separated into rings
• 5 cups fresh cauliflowerets
• 5 cups fresh broccoli florets
• 1/4 to 1/2 cup olive oil
• 3 tablespoons lemon juice
• 3 garlic cloves, minced
• 1 tablespoon dried rosemary, crushed
• 1 teaspoon salt
• 1 teaspoon pepper

1. Preheat oven to 400u0b0. In a large bowl, combine vegetables. In a small bowl, whisk oil, lemon juice, garlic, rosemary, salt and pepper until blended. Drizzle over vegetables and toss to coat.
2. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.

carrots, fresh asparagus, green pepper, sweet red pepper, red onion, fresh cauliflowerets, fresh broccoli florets, olive oil, lemon juice, garlic, rosemary, salt, pepper

Taken from www.tasteofhome.com/recipes/colorful-roasted-veggies/ (may not work)