Rosemary roasted vegetables
1
Points® value
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
