| Ingredients: 1 bunch (about 1 1/2 lb) broccoli 1 head (about 2 1/2 lb) cauliflower 1 each red, orange and yellow bell pepper 1 large red onion 1/4 cup vegetable oil 1 1/2 tsp salt 3/4 tsp black pepper Directions: 1. Position racks to divide oven in thirds. Heat to 450�F. Line two 15 1/2 x 10 1/2-in. rimmed baking sheets with foil. 2. Trim broccoli, leaving 2-in. stems. Cut into florets. Core cauliflower; cut or break head into florets. Cut bell peppers in 1-in.-wide strips. Peel and slice onion. 3. Divide vegetables between prepared baking sheets. Drizzle with oil, sprinkle with salt and pepper, then toss to coat. 4. Place sheets side by side on upper oven rack. Roast 20 to 25 minutes, stirring once, until vegetables are tinged with brown and broccoli and cauliflower are crisp-tender. |
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| Roasted Broccoli, Cauliflower & Peppers |
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