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LEMON AND HERB ROASTED VEGETABLES

5 from 1 vote
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?
Print Recipe
Total Time 45 minutes
Servings: 4 people
Calories: 220
Ingredients Method Notes

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.

Method
 

  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.

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.