Serves 6
101 cal · 35 min
Oven-Roasted Vegetables
Recipe GLPRfec536e1713ca5
A simple yet delicious side dish featuring fresh seasonal vegetables roasted to perfection. Tossed with a light lemon and herb oil, these colorful vegetables develop a tender interior with lightly caramelized edges. Perfect alongside any main course.
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Ingredients
2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black ground pepper
3 cups mixed fresh vegetables (such as potatoes, broccoli, carrots, cauliflower, or red peppers), cut into bite-sized pieces
Directions
Wash your hands thoroughly with soap and warm water. Preheat your oven to 450°F and position a rack in the center.
In a small bowl, whisk together the vegetable oil, lemon juice, Italian seasoning, salt, and black pepper until well combined. Set the dressing aside.
Rinse the fresh vegetables under running water and pat dry. Peel potatoes and carrots if desired. Cut all vegetables into uniform bite-sized pieces, about 1 to 1.5 inches, to ensure even cooking. You should have approximately 3 cups of prepared vegetables.
Spread the cut vegetables in a single layer on a large baking sheet or rimmed baking pan.
Pour the oil and lemon dressing over the vegetables and toss gently but thoroughly until every piece is evenly coated.
Place the baking sheet in the preheated 450°F oven.
After 10 minutes of baking, remove the pan from the oven and stir the vegetables with a spatula to promote even roasting and browning.
Return the pan to the oven and continue roasting for an additional 10 minutes until the vegetables are tender when pierced with a fork and have lightly browned edges.
Remove from the oven and serve the roasted vegetables hot, optionally with additional fresh lemon juice or your favorite sauce on the side.
