Go Back
To make Lemon Herb Roasted Veggies, you need these key items: - 2 cups assorted vegetables (bell peppers, zucchini, carrots, red onions) - 3 tablespoons extra virgin olive oil - 1 teaspoon dried Italian herbs (or thyme, oregano, and basil mix) - Zest of 1 large lemon - Juice of 1 large lemon - 2 cloves of garlic, finely minced - Salt and freshly ground black pepper, to taste - Fresh parsley, finely chopped (for garnish) You can boost the flavor with these extras: - A pinch of red pepper flakes for heat - Balsamic vinegar for a sweet touch - Parmesan cheese for a savory finish - Lemon slices for added zest If you have allergies or dietary needs, try these substitutes: - Olive oil can be replaced with avocado oil for a different taste. - Garlic can be omitted if you're allergic; try onion powder instead. - Use gluten-free grains, like quinoa, if you serve the veggies over grains. For the complete cooking process, check the Full Recipe. First, preheat your oven to 400°F (200°C). This step helps the veggies roast nicely. Next, chop your assorted vegetables. Use bell peppers, zucchini, carrots, and red onions. Cut them all into bite-sized pieces. This will help them cook evenly. In a bowl, mix the olive oil, dried herbs, lemon zest, lemon juice, minced garlic, salt, and pepper. Whisk them together until they blend well. This mix will give your veggies a burst of flavor. Pour this mixture over the chopped vegetables. Toss them gently with your hands or a spatula. Make sure every piece gets coated. Now, spread the seasoned veggies on a baking sheet lined with parchment paper. Keep them in a single layer. This helps them roast evenly. Place the baking sheet in the preheated oven. Roast for 20-25 minutes. Don’t forget to stir the veggies halfway through. This step promotes even cooking and caramelization. Once your veggies turn golden brown and tender, take them out of the oven. Let them cool slightly; this enhances their flavor. Just before you serve, sprinkle freshly chopped parsley on top. This adds a pop of color and freshness. Enjoy your delicious Lemon Herb Roasted Veggies, perfect as a side dish or a hearty main! For more details, check the Full Recipe. To get the best roasted veggies, cut them into uniform sizes. This helps them cook at the same rate. I recommend keeping pieces around one inch wide. Spread them out on the baking sheet. Avoid crowding them, as this leads to steaming instead of roasting. Stir them halfway through cooking. This ensures they brown on all sides. Some veggies need more time than others. For example, carrots take longer than bell peppers. You can start with harder vegetables first. Then, add softer ones like zucchini later. This way, all your veggies will be perfectly tender. If using root vegetables, try parboiling them for a few minutes. This jump-starts cooking and keeps them from getting too dry. Fresh herbs add a bright touch to your roasted veggies. Some great options include thyme, rosemary, and basil. You can mix dried herbs, too, like oregano and parsley. Feel free to play with flavors! Try adding a pinch of chili flakes for heat. Or, use lemon thyme for a zesty twist. Your choice of herbs can change the whole dish. Don’t be afraid to experiment! For the full recipe, check out the Lemon Herb Roasted Veggies section. {{image_4}} You can mix and match veggies based on the season. In spring, use asparagus and peas. In summer, try corn and eggplant. Fall brings sweet potatoes and Brussels sprouts. Winter is perfect for root veggies like carrots and parsnips. Each season gives unique flavors and textures. Experiment with what you find at your local market. To make Lemon Herb Roasted Veggies a full meal, add proteins. Chicken, shrimp, or tofu work well. Cube your protein and toss it with the veggies. Just make sure to adjust cooking time. Proteins should cook through and reach the right temperature. This addition makes your meal hearty and satisfying. You can change the flavor too! For a spicy twist, add red pepper flakes or chili powder. If you prefer sweet, try a drizzle of honey or maple syrup. You can also add balsamic vinegar for a tangy taste. These changes create new flavors while keeping the core recipe. Feel free to be creative and find what suits your taste! For the full recipe, check out the detailed instructions and ingredient list above. To keep your leftover Lemon Herb Roasted Veggies fresh, let them cool. Place them in an airtight container. Store them in the fridge. They will stay good for about three to four days. If you want to enjoy them later, follow the freezing tips below. Reheating your roasted veggies can be simple. I suggest using the oven for the best taste. Preheat your oven to 350°F (175°C). Spread the veggies on a baking sheet. Heat them for about 10-15 minutes. This way, they will warm up nicely and regain some crispiness. You can also use a microwave; just heat in short intervals to avoid sogginess. If you want to store your roasted veggies for a long time, freezing is the way to go. First, let the veggies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about one hour. This method helps keep them from sticking together. After they are frozen, transfer them to a freezer bag. Remove as much air as possible before sealing. They can stay fresh for up to three months. When you are ready to eat, you can roast them directly from the freezer or thaw them overnight in the fridge. Enjoy your delicious Lemon Herb Roasted Veggies any time! The best vegetables for roasting are those that caramelize well. I love using bell peppers, zucchini, carrots, and red onions. These veggies add color and flavor to your dish. You can also try broccoli, cauliflower, or sweet potatoes. Just chop them into bite-sized pieces for even cooking. Yes, you can make Lemon Herb Roasted Veggies in advance. You can roast them a day before your meal. Just store them in an airtight container in the fridge. When you’re ready, reheat them in the oven for about 10 minutes. This keeps them warm and tasty. Roasted vegetables last about 3 to 5 days in the fridge. Make sure to keep them in a sealed container. If you see any signs of spoilage, it’s best to toss them. Enjoy your Lemon Herb Roasted Veggies fresh for the best flavor! Roasting vegetables brings out their best flavors. We covered essential ingredients and options for you. The step-by-step method helps you roast evenly and add tasty garnishes. Remember to use fresh herbs to boost flavor. Variations with different veggies and proteins can keep meals exciting. Store leftovers properly for later enjoyment. Roasted veggies are a versatile part of any meal. Try these tips to make your dishes shine! Enjoy every bite as you explore new flavors.

Lemon Herb Roasted Veggies

Elevate your mealtime with these delicious Lemon Herb Roasted Veggies! This easy recipe features a vibrant mix of bell peppers, zucchini, and carrots, all infused with a zesty lemon and herb blend that's sure to please everyone. Perfect as a side dish or a hearty vegan option, these roasted veggies are simple to make in just 35 minutes. Click through to discover the full recipe and bring a burst of flavor to your table!
Print Recipe Pin Recipe

Ingredients
  

2 cups assorted vegetables, such as bell peppers, zucchini, carrots, and red onions, all chopped into bite-sized pieces

3 tablespoons extra virgin olive oil

1 teaspoon dried Italian herbs (alternatively, mix of thyme, oregano, and basil)

Zest of 1 large lemon

Juice of 1 large lemon

2 cloves of garlic, finely minced

Salt and freshly ground black pepper, to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for roasting your veggies.

    Prepare the Vegetables: In a large mixing bowl, add your chopped assorted vegetables. Make sure they are all cut to a similar size for even cooking.

      Make the Flavor Mixture: In a separate small bowl, whisk together the olive oil, dried herbs, lemon zest, lemon juice, minced garlic, and a pinch of salt and pepper. This aromatic blend will infuse your vegetables with vibrant flavors.

        Combine Ingredients: Pour the olive oil mixture over the chopped vegetables. Use your hands or a spatula to toss them gently until every piece is evenly coated with the herb-infused oil.

          Arrange for Roasting: Transfer the seasoned vegetables to a baking sheet lined with parchment paper, spreading them out into a single layer to ensure they roast evenly.

            Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Halfway through the roasting time, stir the vegetables to promote even caramelization and tenderness.

              Final Touch: Once the veggies are golden brown and tender, remove them from the oven and allow them to cool slightly, enhancing their flavors.

                Garnish and Serve: Just before serving, sprinkle the roasted veggies with freshly chopped parsley for a burst of color and added freshness.

                  Prep Time, Total Time, Servings: 10 min | 35 min | 4 servings

                    - Serving Suggestions: These roasted veggies make a delightful side dish and pair wonderfully with grilled meats or can be served over a bed of quinoa for a hearty vegan meal.