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- 2 cups broccoli florets - 2 cups cauliflower florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, chopped - 1 red onion, roughly chopped - 4 cloves garlic, minced - 3 tablespoons olive oil - Juice and zest of 1 large lemon - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When I make Sheet-Pan Lemon Garlic Roasted Veggies, I love the fresh taste of the veggies. This dish is simple yet full of flavor. You need just the right mix of vegetables. I often use broccoli and cauliflower for their crunch. Bell peppers add color and sweetness. Zucchini gives a nice texture, while red onion adds a mild sharpness. Next, the seasoning really makes this dish shine. Garlic is a must; it adds a bold taste. Olive oil helps everything roast nicely. The lemon juice and zest brighten up the flavors. Oregano and smoked paprika give depth and warmth. Don’t forget salt and pepper to bring it all together. I always finish with fresh parsley for a pop of color. This simple blend of ingredients creates a dish that is both healthy and delicious. - Preheat the oven to 425°F (220°C). - Line a large sheet pan with parchment paper. This makes cleanup easy. - In a large bowl, mix the broccoli, cauliflower, red and yellow bell peppers, zucchini, and red onion. - In a small bowl, whisk garlic, olive oil, lemon juice, lemon zest, oregano, smoked paprika, salt, and pepper together. - Pour the lemon-garlic mixture over the veggies. Toss well to coat each piece. - Spread the veggies evenly on the prepared sheet pan. Make sure they are in a single layer. - Roast for 20-25 minutes. Stir halfway through. Look for tender veggies with a slight char. Cutting vegetables into uniform sizes helps them cook evenly. If some pieces are big and others small, they will roast at different rates. Aim for bite-sized pieces, about one inch. Stirring the veggies halfway through cooking ensures even roasting. This simple step can make a big difference in texture and taste. Adding fresh herbs and spices boosts flavor. Fresh garlic gives a strong taste, while dried oregano adds warmth. Combine them for a zesty kick. Fresh ingredients often taste better than dried ones. However, dried herbs are great for convenience. Use what you have, but don’t skip the garlic! Roast your veggies at 425°F (220°C) for great results. Different ovens may cook at different rates, so check your veggies. Look for a golden color and slight charring. If they are tender when pierced with a fork, they are done. Trust your senses; they guide you well! {{image_2}} You can mix in different veggies for more fun. Try these: - Brussels sprouts: They add a nice crunch. Just cut them in half. - Carrots: They bring sweetness. Slice them into thin rounds. - Sweet potatoes: They provide a creamy texture. Cut them into cubes. Adding these veggies gives your dish new tastes and colors. Feel free to explore! Switching up flavors can keep things exciting. Here are some ideas: - Different citrus juices: You can use lime or orange juice. Each gives a unique taste. - Alternative herbs and spices: Basil or thyme can change the flavor. Try chili flakes for heat. These swaps let you create your own signature dish. Don't be afraid to experiment! You can easily adjust this recipe to fit different diets. Here are some tips: - Vegan options: This recipe is already vegan! All the ingredients are plant-based. - Gluten-free considerations: All ingredients are gluten-free. Enjoy without worry. These modifications ensure everyone can enjoy this dish. Cooking should include everyone! Store your leftovers in the fridge. Use an airtight container to keep them fresh. Make sure the veggies cool down first. This helps avoid sogginess in your dish. Keep them in the fridge for up to four days. To reheat, use the oven for the best results. Preheat it to 350°F (175°C). Spread the veggies on a baking sheet and heat for about 10 minutes. For the microwave, place them in a bowl. Heat in short bursts to keep them soft and tasty. Yes, you can freeze roasted veggies! First, let them cool completely. Then, place them in a freezer-safe bag. Remove as much air as you can before sealing. They can stay in the freezer for up to three months. When ready to eat, thaw in the fridge overnight. Reheat in the oven to restore their crispness. Yes, you can use frozen vegetables. They work well, but fresh veggies taste better. Frozen vegetables may need a bit more time to roast. Make sure to spread them in a single layer. This helps them cook evenly. Roasted veggies last about 3 to 5 days in the fridge. Store them in an airtight container. This keeps them fresh and tasty for your next meal. Yes, you can prep the veggies ahead of time. Chop them and store them in the fridge. Just make sure to cover them well. This saves time when you want to cook. You can serve these roasted veggies with many dishes. They pair well with grilled chicken or fish. You can also add them to pasta or a grain bowl. For a light meal, serve them with a salad. The options are endless! This article shared a simple guide to making delicious lemon garlic roasted veggies. We covered the key ingredients, step-by-step preparation, and tips for perfect roasting. You learned about flavor options and storage methods, ensuring your dish stays tasty. Remember, cooking can be fun, so feel free to mix and match your favorite veggies. With these tips, you’ll enjoy healthy meals that are easy to prepare. Now, it’s time to try this recipe and enjoy the tasty results!

Sheet-Pan Lemon Garlic Roasted Veggies

Elevate your mealtime with these easy Sheet-Pan Lemon Garlic Roasted Veggies! This vibrant medley of broccoli, cauliflower, and bell peppers is tossed in a zesty garlic-lemon dressing for a flavor explosion. Perfect for busy weeknights, this recipe takes just 35 minutes from start to finish. Read more to discover how to create this delicious dish that will brighten your table and please your taste buds! Click to explore the full recipe.
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Ingredients
  

2 cups broccoli florets

2 cups cauliflower florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, chopped

1 red onion, roughly chopped

4 cloves garlic, minced

3 tablespoons olive oil

Juice and zest of 1 large lemon

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a large mixing bowl, combine the broccoli florets, cauliflower florets, bell peppers, zucchini, and red onion.

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

        Pour the garlic-lemon mixture over the chopped vegetables and toss everything well to ensure even coating.

          Spread the seasoned vegetables evenly on the prepared sheet pan in a single layer.

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

              Once done, remove from the oven and sprinkle with fresh parsley for a pop of color and freshness.

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