This is my favorite recipe for a fast and simple, but amazingly delicious, weeknight dinner. It's the result of years of trial and error in the kitchen –a harmony of uncomplicated ingredients set in just the right way. My friend Sarah told me to add a bit more lemon zest. The zing just makes this dish unforgettable! I mean, who doesn't love a burst of brightness?
I once tried impressing my super judgmental mother-in-law and failed miserably. I do not know how, but I burnt the vegetables. Do not panic though! It was a valuable lesson in concentration on the cooking process. On this instance, however, you will benefit from my errors!
Required Equipments
- Large oven-safe skillet or roasting pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Vegetable peeler or knife
- Wooden spoon or spatula
OnePanLemonHerbRoastedVeggies: Frequently Asked Questions
OnePanLemonHerbRoastedVeggies
This one-pan lemon herb roasted vegetable recipe is a simple, healthy, and incredibly delicious way to enjoy seasonal vegetables. It's quick, easy, and perfect for any weeknight dinner.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
đź“– Instructions
- Preheat your oven to 400°F (200°C). This is crucial for getting those veggies perfectly roasted, not steamed!
- Wash and prep your veggies: Give those beauties a good scrub. Peel any veggies you like (potatoes, carrots etc), then chop them into roughly 1-inch pieces. Aim for consistency—even cooking is key! Remember, this is an art, not a science. Don't stress about tiny imperfections.
- Toss in the flavor bomb: In a large bowl, combine the chopped vegetables with olive oil, lemon juice, garlic, salt, pepper, and those fresh fragrant herbs. Use a wooden spoon or your hands (I love getting my hands dirty!) to make sure everything is evenly coated. Seriously, give it a good toss, you wanna make sure all those lovely pieces are happy.
- Roast to perfection: Spread the veggies in a single layer in your large oven-safe skillet or roasting pan. Avoid overcrowding; it leads to steaming instead of roasting. Roast for 20-25 minutes, flipping halfway through for even browning. Keep an eye on them; ovens vary and you want that delicious golden-brown color.
- Check for doneness: After 20-25 minutes, check for tenderness with a fork. If they're easily pierced, they're ready! If not, pop them back in the oven for another 5-10 minutes. Be patient, it's worth the wait!
- Finish and serve: Once cooked, remove the pan from the oven and let the veggies rest for a few minutes. This allows them to cool slightly and retain more moisture. You can serve immediately, or sprinkle with extra herbs or a squeeze of lemon for a final touch of flavor. This dish is so darn versatile and delicious, you'll love it!
đź“ť Notes
- For extra flavor, try adding a sprinkle of red pepper flakes.
- Feel free to customize the vegetables based on your preference and what's in season.
- Don't overcrowd the pan, this will ensure even roasting.
- If the vegetables start browning too quickly, reduce the oven temperature slightly or cover the pan loosely with foil.
🍎 Nutrition
Calories: 250kcal
Protein: 5g
Fat: 12g
Carbohydrates: 30g
Fiber: 6g
Calcium: 50mg
