Lemon Herb Roasted Vegetables

Lemon Herb Roasted Vegetables

Crisp-edged roasted vegetables brightened with lemon zest and fresh herbs.

Total 50 min Makes 4 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

A medley of carrots, potatoes, zucchini, and bell peppers roasts until caramelized at the edges, then gets tossed with lemon juice, zest, and fresh herbs. It pairs well with roasted chicken or fish, and works equally well as a vegetarian main over grains.

Ingredients

  • 2 cups baby potatoes, halved
  • 2 cups carrots, peeled and cut into 2-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 2 zucchini, cut into half-moons
  • 1 red onion, cut into wedges
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 lemon, zested and juiced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped

Method

  1. Preheat the oven to 425°F and line two 9x13-inch baking sheets with parchment paper.

  2. Toss the potatoes and carrots with half the olive oil, half the garlic, oregano, thyme, salt, and pepper in a large bowl.

  3. Spread the potatoes and carrots on one baking sheet and roast for 15 minutes to give them a head start.

  4. Meanwhile, toss the bell peppers, zucchini, and red onion with the remaining olive oil and garlic in the same bowl.

  5. Add the peppers, zucchini, and onion to the second baking sheet and place both sheets in the oven.

  6. Roast all the vegetables together, stirring once halfway through, until tender and lightly charred at the edges, 20 to 25 minutes.

  7. Transfer the roasted vegetables to a large serving bowl and toss with lemon zest, lemon juice, parsley, and dill.

  8. Taste and adjust salt and pepper, then serve warm.

Rate this recipe

★ 3.3 (1)

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    Lemon Herb Roasted Vegetables

    A medley of carrots, potatoes, zucchini, and bell peppers roasts until caramelized at the edges, then gets tossed with lemon juice, zest, and fresh herbs. It pairs well with roasted chicken or fish, and works equally well as a vegetarian main over grains.

    50 min 4 servings 210 cal

    Ingredients

    • 2 cups baby potatoes, halved
    • 2 cups carrots, peeled and cut into 2-inch pieces
    • 1 red bell pepper, cut into 1-inch pieces
    • 1 yellow bell pepper, cut into 1-inch pieces
    • 2 zucchini, cut into half-moons
    • 1 red onion, cut into wedges
    • 1/4 cup olive oil
    • 4 cloves garlic, minced
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1 lemon, zested and juiced
    • 2 tablespoons fresh parsley, chopped
    • 1 tablespoon fresh dill, chopped

    Method

    1. 1

      Preheat the oven to 425°F and line two 9x13-inch baking sheets with parchment paper.

    2. 2

      Toss the potatoes and carrots with half the olive oil, half the garlic, oregano, thyme, salt, and pepper in a large bowl.

    3. 3

      Spread the potatoes and carrots on one baking sheet and roast for 15 minutes to give them a head start.

    4. 4

      Meanwhile, toss the bell peppers, zucchini, and red onion with the remaining olive oil and garlic in the same bowl.

    5. 5

      Add the peppers, zucchini, and onion to the second baking sheet and place both sheets in the oven.

    6. 6

      Roast all the vegetables together, stirring once halfway through, until tender and lightly charred at the edges, 20 to 25 minutes.

    7. 7

      Transfer the roasted vegetables to a large serving bowl and toss with lemon zest, lemon juice, parsley, and dill.

    8. 8

      Taste and adjust salt and pepper, then serve warm.