Lemon Herb Roasted Veggies

$- 2 cups broccoli florets - 1 cup baby carrots, halved - 1 red bell pepper, chopped - 1 zucchini, sliced - 1 yellow squash, sliced - 3 tablespoons olive oil - Juice and zest of 1 lemon - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley In this dish, I love using a mix of colorful veggies. Each one brings unique flavor and texture. Broccoli adds a nice crunch, while baby carrots bring sweetness. The red bell pepper adds a pop of color and a fresh taste. Zucchini and yellow squash both roast up tender and soft. Next, we coat the veggies in a tasty dressing. The olive oil helps them crisp up and adds richness. Lemon juice and zest give a bright, fresh flavor. Garlic brings warmth, while thyme and oregano add depth. Salt and pepper balance the taste. Finally, I love garnishing with fresh parsley. It adds a burst of green and a hint of earthiness. If you want to make this dish, check the Full Recipe for all the steps you need! - Preheat the oven to 425°F (220°C). - Gather your veggies: broccoli, baby carrots, red bell pepper, zucchini, and yellow squash. - Wash and chop all the vegetables. Cut the broccoli into florets and halve the baby carrots. Slice the zucchini and yellow squash, and chop the red bell pepper. - In a small bowl, combine 3 tablespoons of olive oil, the juice and zest of 1 lemon, minced garlic, dried thyme, and dried oregano. - Add salt and pepper to taste. - Whisk until smooth and well mixed. - Pour the dressing over the veggies and toss them gently. Ensure each piece is coated. - Spread the veggies in a single layer on a large baking sheet. - Roast them in the preheated oven for 20-25 minutes. Stir halfway through for even cooking. - Look for tender veggies with a slight caramelized color. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving. For the Full Recipe, check the earlier section. Enjoy your delicious Lemon Herb Roasted Veggies! Roasting veggies is easy, but a few tricks help. First, always spread the vegetables in a single layer on the baking sheet. This ensures they roast evenly. If they are crowded, some will steam instead of roast. Second, stir the veggies halfway through cooking. This helps them brown nicely on all sides, making each bite full of flavor. When picking vegetables, look for bright colors and firm textures. Fresh veggies taste better and have more nutrients. Check for any blemishes or soft spots. For herbs, choose ones that smell fresh and have vibrant leaves. Fresh herbs, like parsley or thyme, enhance the dish and add bright flavors. Set your oven to 425°F (220°C) for perfect roasting. This high heat helps caramelize the veggies, making them sweet and tasty. Cooking times can change based on the type of vegetable. For example, carrots take longer than zucchini. Always check for tenderness with a fork to know when they are done. {{image_2}} You can swap veggies based on the season. In spring, use fresh asparagus. Summer brings in sweet corn or eggplant. In fall, try butternut squash or Brussels sprouts. Each veggie adds a unique taste and texture. Mix colors like purple eggplant with orange carrots for a feast for the eyes. This not only looks great but also makes your dish more fun to eat! If you want to mix it up, try different herbs. Basil and dill can add a fresh twist. Rosemary gives a strong flavor, while cilantro adds brightness. These herbs can change the whole taste. Pair them with your veggies to enhance their flavors. For instance, try dill with zucchini for a light touch. To boost flavor, add cheese or nuts. Feta or parmesan cheese can melt into the warm veggies. It adds creaminess and salt. Nuts like almonds or walnuts add crunch and healthy fats. If you like spice, sprinkle some red pepper flakes or cayenne. A little heat can make your dish exciting and flavorful. Adjust these flavors to fit your taste while keeping the lemon herb theme. For the complete recipe, check out the Full Recipe. Let your Lemon Herb Roasted Veggies cool down for about 10 minutes after cooking. This step helps them keep their flavor and texture. Once cooled, store them in a container. I recommend using airtight glass or BPA-free plastic containers. These types help keep your veggies fresh for longer. You can reheat your roasted veggies in the oven or microwave. The oven is best for keeping that nice roasted texture. Preheat the oven to 350°F (175°C) and spread the veggies on a baking sheet. Heat them for 10-15 minutes. If you use a microwave, place them in a bowl and cover. Heat in short bursts of 30 seconds until warm. This may soften them a bit, but it’s quick and easy. If you want to save some for later, freezing is a great option. Spread the cooled veggies on a baking sheet and freeze for a few hours. Once frozen, transfer them to a freezer bag. Remove as much air as you can. To use them later, thaw in the fridge overnight. You can then reheat them in the oven or microwave. Enjoy your meal anytime! Roasting time varies by vegetable. Here’s a quick guide: - Broccoli florets: 20-25 minutes - Carrots: 25-30 minutes - Bell peppers: 20-25 minutes - Zucchini and squash: 15-20 minutes For best results, check your veggies. They should be tender and slightly browned. Stir halfway through for even cooking. Yes, you can use frozen vegetables. They are quick and easy. However, they may not get as crispy as fresh ones. If you use frozen, roast them a bit longer. Make sure to thaw them first, and pat them dry. This helps get rid of excess moisture. Seasoning can elevate your dish. I love using olive oil, lemon juice, and herbs. A good mix includes: - Salt and pepper - Dried thyme and oregano - Garlic for depth Try adding some red pepper flakes for heat or a splash of balsamic vinegar for sweetness. Absolutely! You can swap out veggies based on your taste or season. Here are some ideas: - For a low-carb option: Use cauliflower or Brussels sprouts. - For more color: Add carrots or beets. - For dietary needs: Make sure to choose herbs that suit your diet. You can also leave out any allergens. You can find the full recipe for Lemon Herb Roasted Veggies with all the details and tips [here](#). Enjoy cooking this easy and tasty dish! Roasting vegetables is simple and tasty. We covered the best veggies like broccoli, carrots, and zucchini. We explored how to make a flavorful dressing with olive oil, lemon, and herbs. You learned tips for perfect roasting and how to store leftovers. The options for variations let you get creative. Remember, fresh ingredients make a big difference. Enjoy your delicious roasted veggies any time!$

Discover the fresh flavors of Lemon Herb Roasted Veggies, a delightful dish that brings vibrant vegetables to your table effortlessly! Packed with broccoli, bell peppers, and zucchini, this recipe features a zesty lemon and herb dressing that elevates every bite. Perfect as a side or a healthy main, it's easy to make and full of nutrition. Click through to explore the full recipe and bring a burst of sunshine to your meals!

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Ingredients

2 cups broccoli florets

1 cup baby carrots, halved

1 red bell pepper, chopped

1 zucchini, sliced

1 yellow squash, sliced

4 cloves garlic, minced

3 tablespoons olive oil

Juice and zest of 1 lemon

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley for garnish

Instructions

Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the broccoli, baby carrots, red bell pepper, zucchini, and yellow squash.

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, thyme, oregano, salt, and pepper.

Pour the dressing over the vegetables, and toss until all pieces are evenly coated.

Spread the coated vegetables onto a large baking sheet in a single layer.

Roast in the preheated oven for 20-25 minutes or until the veggies are tender and slightly caramelized, stirring halfway through for even cooking.

Once roasted, remove from the oven and let cool for a few minutes.

Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4