ROASTED VEGETABLES WITH LEMON RECIPES

LEMON-ROASTED MIXED VEGETABLES RECIPE | EATINGWELL

Lemon-Roasted Mixed Vegetables Recipe | EatingWell image

Tossing these roasted vegetables with lemon zest gives them a bright, fresh flavor. Serve them along with roasted chicken or add them to sandwiches and grain bowls for an easy, healthy dinner or lunch.

Provided by Diabetic Living Magazine

Categories Quick & Easy Vegan Dinner Recipes

Total Time 35 minutes

Number Of Ingredients 9

Ingredients

1?½ cups cauliflower florets
1?½ cups broccoli florets
2 cloves garlic, thinly sliced
1 tablespoon olive oil
1 teaspoon dried oregano, crushed
¼ teaspoon salt
¾ cup diced red bell pepper (1-inch)
¾ cup diced zucchini (1-inch)
2 teaspoons lemon zest

Steps:

Preheat oven to 425 degrees F.
Combine cauliflower, broccoli, and garlic in a 15-by-10-inch baking pan. Drizzle with oil and sprinkle with oregano and salt; stir to coat. Roast for 10 minutes.
Add bell pepper and zucchini to the vegetables in the pan; stir to combine. Roast until the vegetables are crisp-tender and lightly browned, 10 to 15 minutes more.
Sprinkle lemon zest over the vegetables; stir and serve.

Nutrition Facts : Calories 52 calories, CarbohydrateContent 5.3 g, FatContent 3.1 g, FiberContent 1.9 g, ProteinContent 1.8 g, SaturatedFatContent 0.5 g, SodiumContent 134.3 mg, SugarContent 2.3 g

LEMON-HERB SHEET PAN ROASTED VEGETABLES RECIPE | COOKING LIGHT

Lemon-Herb Sheet Pan Roasted Vegetables Recipe | Cooking Light image

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small--we prefer peeling and cubing it yourself.

Provided by Paige Grandjean

Total Time 50 minutes

Yield Serves 10 (serving size: about 2/3 cup)

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound peeled cubed butternut squash (about 3 cups)
1 pound parsnips, peeled and cut into 1-in. pieces (about 2 1/4 cups)
1 pound Brussels sprouts, trimmed and halved
8 ounces small Yukon Gold potatoes, halved
10 garlic cloves, peeled
1/2 lemon, thinly sliced
Cooking spray
1 cup fresh flat-leaf parsley leaves
1/3 cup chopped fresh chives
1/4 cup chopped fresh dill
1/2 teaspoon lemon zest strips
1 tablespoon fresh lemon juice

Steps:

Preheat oven to 450°F. Combine oil, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add oil mixture, garlic, and sliced lemon to vegetables; toss to coat. Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Sprinkle vegetables with parsley, chives, dill, lemon zest strips, and lemon juice; toss.

Nutrition Facts : Calories 133, CarbohydrateContent 23 g, CholesterolContent 0.0 mg, FatContent 4.6 g, FiberContent 6 g, ProteinContent 3 g, SaturatedFatContent 0.7 g, SodiumContent 214 mg, SugarContent 5 g

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