Lemon and Herb Roasted Vegetables

summary

Alright, I was chatting with my friend Carla the other day, and she shared this awesome Lemon and Herb Roasted Vegetables recipe. I was mind-blown with how simple yet delicious it was! Ready to get that oven mitt out?

Ingredients for Lemon and Herb Roasted Vegetables

• Potatoes: 4 of them, chopped. That’s about 2 cups. [500g]
• Carrots: 2 big ones, sliced thinly. Roughly 1 cup. [250g]
• Bell Peppers: 1 red and 1 yellow. Slice ’em up!
• Zucchini: Just a medium-sized one, all chopped up.
• Olive Oil: A good 3 tablespoons. [45 ml]
• The zest and juice of a good-sized lemon.
• Garlic: 2 cloves. Make sure they’re minced nicely.
• Dried Oregano: 2 teaspoons. [10 ml]
• Dried Rosemary: Let’s go with a teaspoon. [5 ml]
• Salt and pepper. However much you feel.

Whipping this up takes 45 minutes, tops.

Serves: About 4 hungry folks.

Nutritional Run-Down (each serving):

• Calories: A decent 220.
• Protein: 4g (good stuff!).
• Carbs: 35g.
• Fiber: 5g. Keep things moving!
• Sugars: 6g.
• Fats: 7g.
• Saturated Fat: Only 1g. Phew!
• Sodium: Just 50mg.
• Potassium: A whopping 750mg.
• Vitamin A: 110%.
• Vitamin C: 90%.
• A bit of Calcium and Iron too.

Steps to Deliciousness:

1. Fire up that oven! We want it at 425°F (220°C).
2. Grab a big bowl, and throw in the potatoes, carrots, bell peppers, and zucchini.
3. In a smaller one, combine the olive oil, zest, juice, garlic, herbs, and seasonings. Whisk it!
4. Drizzle that lemon-herb magic over the veggies. Make sure they all get some love.
5. Take a baking sheet, line it, and spread out the veggies.
6. Into the oven, they go! After about 15 minutes, give them a shuffle, then let them roast for another 15-20 minutes. Golden and tender is what we’re aiming for.

A Few Pointers:

1. A bit more lemon zest never hurt. Feel free to add.
2. Do you have fresh herbs lying around? Use those. Just double up the amount.
3. Uniformity matters. Veggies of the same size roast evenly.

How I Like to Eat ‘Em:

• These veggies play nice with grilled chicken, or for my vegetarian pals, tofu.
• A sprinkle of fresh parsley or cilantro? Heaven!
• For those who like a kick, a little chili oil on top works wonders.
• Salad or wrap, toss these Lemon and Herb Roasted Veggies in, and you’re golden.

On AH7, we’re always on the hunt for recipes that pack flavor and health. And trust me, this one’s a keeper. Give it a go, and let’s make every meal an event! Have yummy health!

LEMON AND HERB ROASTED VEGETABLES

Alright, I was chatting with my friend Carla the other day, and she shared this awesome Lemon and Herb Roasted Vegetables recipe. I was mind-blown with how simple yet delicious it was! Ready to get that oven mitt out?

5 from 1 vote

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Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

LEMON AND HERB ROASTED VEGETABLES

Amount per Serving

Calories

220

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

1

g

6

%

Sodium

 

50

mg

2

%

Potassium

 

750

mg

21

%

Carbohydrates

 

35

g

12

%

Fiber

 

5

g

21

%

Sugar

 

6

g

7

%

Protein

 

4

g

8

%

Vitamin A

 

110

IU

2

%

Vitamin C

 

90

mg

109

%

Calcium

 

0.5

mg

0

%

Iron

 

0.5

mg

3

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Potatoes: 4 of them chopped. That’s about 2 cups. [500g]
• Carrots: 2 big ones sliced thinly. Roughly 1 cup. [250g]
• Bell Peppers: 1 red and 1 yellow. Slice ’em up!
• Zucchini: Just a medium-sized one all chopped up.
• Olive Oil: A good 3 tablespoons. [45 ml]
• The zest and juice of a good-sized lemon.
• Garlic: 2 cloves. Make sure they’re minced nicely.
• Dried Oregano: 2 teaspoons. [10 ml]
• Dried Rosemary: Let’s go with a teaspoon. [5 ml]
• Salt and pepper. However much you feel.

Instructions

• Fire up that oven! We want it at 425°F (220°C).
• Grab a big bowl, and throw in the potatoes, carrots, bell peppers, and zucchini.
• In a smaller one, combine the olive oil, zest, juice, garlic, herbs, and seasonings. Whisk it!
• Drizzle that lemon-herb magic over the veggies. Make sure they all get some love.
• Take a baking sheet, line it, and spread out the veggies.
• Into the oven they go! After about 15 minutes, give them a shuffle, then let them roast for another 15-20 minutes. Golden and tender is what we’re aiming for.

Notes

A FEW POINTERS:

A bit more lemon zest never hurt. Feel free to add. Got fresh herbs lying around? Use those. Just double up the amount. Uniformity matters. Veggies of the same size roast evenly. HOW I LIKE TO EAT ‘EM: These veggies play nice with grilled chicken, or for my vegetarian pals, tofu. A sprinkle of fresh parsley or cilantro? Heaven!

For those who like a kick, a little chili oil on top works wonders. Salad or wrap, toss these Lemon and Herb Roasted Veggies in, and you’re golden.