EASY ROASTED VEGETABLES
A simple and delicious dish of pan-roasted vegetables in an olive oil, lemon, and thyme dressing.
Servings: 6
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- Zest of 1 lemon
- 3 sprigs thyme
- 1 pound brussel sprouts, trimmed and halved
- 2 garlic heads, halved
- 1 pound butternut squash, peeled and cubed
- 3 medium potatoes, peeled and quartered
- 4 baby red onions, halved
- 1 pound sweet potato, peeled and cubed
- 1/2 lemon, thinly sliced
- 1/2 cup walnuts
- Chopped fresh parsley and chives and 2 tablespoons lemon juice, for garnish
Instructions
- Preheat oven to 450°F.
- In a small bowl, combine the olive oil, salt, pepper, and lemon zest.
- Place the brussels sprouts, butternut squash, potatoes, red onion, garlic, walnuts, and sweet potatoes in a large bowl and pour over the oil mixture.
- Combine until well coated.
- Spread the vegetables over a foil-lined baking sheet and top with thyme sprigs and lemon slices.
- Bake for 35 to 40 minutes, gently stirring halfway through cooking time.
- Once vegetables are golden and tender, remove from oven and toss in lemon juice.
- Garnish with fresh chopped parsley and chives before serving.
Nutrition
Calories: 351kcal | Carbohydrates: 54g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Sodium: 459mg | Potassium: 1348mg | Fiber: 10g | Sugar: 9g | Vitamin A: 19355IU | Vitamin C: 110mg | Calcium: 122mg | Iron: 3mg
