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Lemon Roasted Vegetables - Bright, Simple, and Delicious

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Assorted vegetables (about 8 cups total): Broccoli, cauliflower, carrots, Brussels sprouts, red onion, bell peppers, zucchini, or baby potatoes
  • 1 large lemon: Zest and juice
  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano or thyme (or 1 tablespoon fresh, chopped)
  • Optional add-ins: Red pepper flakes, smoked paprika, grated Parmesan, a handful of fresh parsley or dill for serving

Method
 

  1. Preheat the oven. Set your oven to 425°F (220°C). A hot oven is key for browning and crisp edges.
  2. Prep your vegetables. Wash and dry them well. Cut everything into similar-sized pieces so they cook evenly. Halve Brussels sprouts, slice carrots into coins, and cut broccoli and cauliflower into medium florets.
  3. Use a large sheet pan. Choose a rimmed baking sheet or two if needed. Don’t overcrowd—space between pieces helps them roast instead of steam.
  4. Make the lemon dressing. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, salt, pepper, and dried herbs. Taste and adjust; it should be bright but balanced.
  5. Toss to coat. Add the vegetables to the sheet pan and drizzle the dressing over the top. Use your hands or a spatula to coat everything evenly. If using red pepper flakes or smoked paprika, sprinkle them on now.
  6. Roast the vegetables. Place the pan on the middle rack and roast for 20–30 minutes, stirring once halfway through. Cook time depends on the vegetables and size of the pieces. You’re looking for deep golden edges and tender centers.
  7. Finish with freshness. Right out of the oven, taste and adjust seasoning. Add more salt, a squeeze of lemon, or a drizzle of olive oil if needed. Sprinkle with chopped parsley or dill, or grate a little Parmesan on top.
  8. Serve warm. Pair with grilled chicken, salmon, pasta, or quinoa. They’re also great in grain bowls or tucked into wraps.