Are you looking for healthy, delicious, and easy-to-make recipes? Do you crave vibrant flavors without the fuss? Then you've come to the right place! This one-pan lemon herb roasted vegetable recipe is a perfect example of a quick dinner idea that's both incredibly healthy and satisfyingly flavorful. It's a complete vegan and gluten-free meal, packed with nutrients and bursting with fresh, bright tastes. Perfect for a weeknight dinner or a healthy side dish, this recipe will quickly become a staple in your homemade cooking repertoire. Let's dive in!
Ingredients:
- 1 medium red onion, cut into wedges
- 1 medium zucchini, chopped into 1-inch pieces
- 1 red bell pepper, cored, seeded, and chopped
- 1 yellow bell pepper, cored, seeded, and chopped
- 1 cup broccoli florets
- 1 cup Brussels sprouts, halved
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Instructions:
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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
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Prepare the vegetables: Wash and chop all the vegetables according to the ingredient list. Make sure the pieces are relatively uniform in size so they roast evenly.
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Toss with the dressing: In a large bowl, combine the chopped vegetables with olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper. Toss gently until all the vegetables are evenly coated.
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Roast: Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can lead to steaming instead of roasting.
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Bake for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Flip the vegetables halfway through cooking for even browning.
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Serve: Once cooked, remove the baking sheet from the oven and let the vegetables cool slightly before serving. Enjoy this delicious and healthy meal as is, or add a sprinkle of fresh parsley or chives for extra flavor and visual appeal.
Cooking Tips for Perfect Roasted Vegetables:
- Don't overcrowd the pan: Ensure the vegetables are in a single layer to allow for even roasting and browning.
- Use high-quality olive oil: A good olive oil will enhance the flavor of your roasted vegetables.
- Adjust seasoning to your taste: Feel free to experiment with different herbs and spices to create your own unique flavor combinations.
- Add other vegetables: This recipe is easily adaptable. Feel free to add other vegetables like carrots, asparagus, or butternut squash.
Variations:
- Spicy Roasted Vegetables: Add a pinch of red pepper flakes for a spicy kick.
- Mediterranean Roasted Vegetables: Include Kalamata olives, feta cheese (for a non-vegan option), and sun-dried tomatoes.
- Roasted Vegetables with Balsamic Glaze: Drizzle a balsamic glaze over the roasted vegetables just before serving for an extra layer of flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 200-250
- Protein: 5-7 grams
- Fat: 10-12 grams
- Carbohydrates: 25-30 grams
- Fiber: 6-8 grams
This easy recipe provides a healthy and delicious meal that's perfect for busy weeknights or a casual get-together. Enjoy your delicious and nutritious one-pan roasted vegetables! This vegan and gluten-free dish is sure to be a hit with everyone. Remember to share your culinary creations using the hashtag #VeganRoastedVeggies!