Lemon Herb Roasted Vegetables offer a vibrant blend of natural sweetness and zesty tang. The dish highlights the flavors of fresh vegetables enhanced with lemon and herbs. Roasting the vegetables brings out their sweetness and adds a caramelized finish. This versatile recipe can be served as a side dish or a main course, providing a delightful way to incorporate more vegetables into meals.

Ingredients

• 1 lb assorted vegetables, such as bell peppers, zucchini, and carrots, cut into chunks
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried herbs, such as thyme, rosemary, and oregano

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the vegetables with olive oil, lemon juice, dried herbs, and a little salt.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.

Keywords: Dinner, Vegetables, Roasted, Healthy, Lemon

Spice Rack: Thyme, Rosemary, Oregano

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