Lemon Herb Roasted Vegetables with Rosemary

Discover the vibrant flavors of lemon and rosemary in this easy roasted vegetable dish, perfect for any meal.

Ingredients

• 1 pound mixed vegetables (such as zucchini, bell peppers, and carrots), chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine chopped mixed vegetables with olive oil, salt, and black pepper. Toss to coat evenly.
3. Spread the seasoned vegetables in a single layer on a baking sheet.
4. Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through to ensure even cooking.
5. Meanwhile, in a small bowl, mix together the fresh rosemary, lemon juice, lemon zest, and minced garlic.
6. After 20 minutes, remove the vegetables from the oven and sprinkle the lemon herb mixture over them.
7. Return the vegetables to the oven and roast for an additional 10 minutes until they're tender and slightly caramelized.
8. Serve warm as a side dish to complement your main course.

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