Roasted Vegetables
The easiest, simplest, and BEST way to roast vegetables – perfectly tender and packed with so much flavor!
Roasted Vegetables – this is hands down the best way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. This has been one of my go-to lunches lately, just a bowl of quinoa topped with lemon spritzed roasted veggies. So good!
Introduction
Roasted vegetables are one of the easiest and most flavorful ways to enjoy your favorite produce. Roasting brings out natural sweetness and adds a depth of flavor that steaming or boiling just can’t match. This simple method produces tender, slightly caramelized vegetables perfect for a healthy lunch bowl, a side dish, or a topping for grains like quinoa or rice. Brightened with a touch of lemon, these roasted veggies are both vibrant and delicious.
Ingredients
- 1/2 medium red onion, peeled and cut into 1-inch chunks
- 1 1/2 teaspoons Italian seasoning
- 2–3 cloves garlic, minced
- 2 medium carrots, peeled and sliced into 1/4-inch-thick slices
- 2 tablespoons olive oil
- 1 medium broccoli crown, cut into small florets (reserve stem for another use)
- 2 medium bell peppers, cored and chopped into 1-inch pieces (1 red, 1 yellow)
- 1 cup grape tomatoes (optional)
- 1 small zucchini, ends trimmed, sliced lengthwise then cut into 1/2-inch pieces
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
Directions
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