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Zesty Lemon Garlic Roasted Vegetables - Bright, Simple, and Flavor-Packed

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Vegetables (about 8 cups total), cut into 1-inch pieces. Great options: broccoli, cauliflower, carrots, bell peppers, red onion, zucchini, yellow squash, cherry tomatoes, Brussels sprouts, and asparagus.
  • 2–3 tablespoons extra-virgin olive oil
  • 2 lemons (zest of 1, juice of 2)
  • 4 cloves garlic, finely minced or pressed
  • 1 teaspoon kosher salt, more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • 1 teaspoon dried oregano or Italian seasoning
  • Fresh herbs for finishing (parsley, dill, or basil), chopped
  • Optional add-ins: 2 tablespoons grated Parmesan, 1 tablespoon capers, or a drizzle of balsamic glaze for serving

Method
 

  1. Preheat the oven: Set it to 425°F (220°C). Place two large sheet pans inside while the oven heats. Hot pans help the vegetables brown better.
  2. Prep the vegetables: Wash, dry well, and cut everything into even, bite-sized pieces. Keep firmer vegetables (carrots, Brussels sprouts) slightly smaller than softer ones (zucchini) so they finish at the same time.
  3. Make the lemon-garlic mixture: In a large bowl, whisk olive oil, lemon zest, lemon juice, garlic, salt, pepper, red pepper flakes, and dried oregano. Taste and adjust the salt.
  4. Toss to coat: Add the vegetables to the bowl and toss until everything is lightly coated. You want a thin sheen of oil, not a puddle.
  5. Arrange on hot pans: Carefully remove the pans from the oven. Spread the vegetables into a single layer with space between pieces. Crowding causes steaming instead of roasting.
  6. Roast and rotate: Roast for 15 minutes. Stir and rotate the pans top-to-bottom and front-to-back for even color.
  7. Finish roasting: Continue for 10–15 minutes more, until edges are browned and centers are tender. Cherry tomatoes and asparagus may finish sooner; pull them early if needed.
  8. Brighten and serve: Toss with a little more lemon juice, sprinkle with fresh herbs, and adjust salt. Add Parmesan, capers, or a light drizzle of balsamic if you like. Serve hot or warm.