Rosemary and Lemon Roasted Vegetables

Rosemary and Lemon Roasted Vegetables are roasted with garlic, rosemary, lemon and herbs to create a flavorful side dish the whole family will love.

Roasted Vegetables

Did you get snow where you live? Here in Chicago we actually got a lot of snow! I was hibernating with a warm fire, a cup of hot chocolate and Homeland.  Do you watch Homeland? We recently starting watching it on Netflix and are pretty much addicted.  Every time a new DVD shows up we watch the whole thing in one night! It is nice to have something to do when it is 10 degrees outside and your almost eight months pregnant!

Roasted Vegetables

I also did a little bit of cooking to keep myself busy.  These Rosemary and Lemon Roasted Vegetables were on the list and they turned out great. I mixed my favorite vegetables with rosemary, chunks of lemon, garlic and herbs.  Instead of using olive oil, which I normally do, I got the opportunity to try Pompeian Grape Seed Oil when making this recipe.

Roasted Vegetables

Using grape seed oil worked great and had a light flavor that was not overpowering.  Not only is this recipe easy to make it is one that your whole family, including the kiddos, will love!

Rosemary and Lemon Roasted Vegetables
 
Prep time

Cook time

Total time

 

A vegetarian side dish mixing vegetables, garlic, lemon, rosemary and herbs.
Author:
Recipe type: Vegetarian, side dish
Serves: 5-6

Ingredients
  • 1 zucchini, chopped into sections
  • 1 butternut squash, peeled and cubed
  • 4 carrots, peeled and chopped
  • ½ red onion, chopped into quarters
  • ½ lemon, cut in quarters
  • 3 garlic cloves, whole
  • 2 fresh rosemary sprigs (or use 1 tsp. dried rosemary)
  • 1 tsp. oregano
  • ¼ cup oil (olive oil or grape seed oil)
  • Salt and pepper

Instructions
  1. Preheat oven to 450 degrees.
  2. In a large mixing bowl combine all ingredients except 1 quarter of the lemon.
  3. Squeeze the 1 quarter of lemon over the vegetables and mix.
  4. On a baking sheet lined with foil spread vegetables.
  5. Roast in oven for 30-40 minutes stirring halfway through to make sure they cook evenly.
  6. Remove from oven and let set for 2 minutes. Serve warm.

Notes
I checked the vegetables at 30 minutes to see how they were cooking. My oven took 40 minutes but keep an eye on them.

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I was given Pompeian Grape Seed Oil to try but was not compensated.  As always opinions are 100% my own.

Have a great Monday!

Julia

 

Comments

  1. Roasted veggies are the best! I love how you added lemon. Homeland is our favorite show right now. It gets better and better!
    Jessica@stuckonsweet recently posted..Holiday Baking: Chewy Chocolate Cookies with Hershey’s HugsMy Profile

    • Thanks! I love the lemon flavor! It makes everything better. And yes, Homeland is so good and just keeps getting better! I am addicted!

  2. I love these veggies! Especially the added lemon and rosemary. And Homeland and hot chocolate is just about the best way to enjoy a snow day, in my opinion. :)
    Stephanie @ Girl Versus Dough recently posted..chunky red pepper soup with orzo + herb oilMy Profile

  3. I love love LOVE rosemary, especially when paired with roasted vegetables. YUM!
    Amanda @ Once Upon a Recipe recently posted..Brown Butter Cinnamon Roll Skillet CakeMy Profile

  4. Who doesn’t love roasted veggies! The addition of lemon juice sounds like a tasty way to add a burst of fresh flavor.
    Kelly @ hidden fruits and veggies recently posted..Wildtree GiveawayMy Profile

  5. Such beautiful colors!
    Sarah & Arkadi recently posted..Chocolate Cupcake with Raspberry ButtercreamMy Profile

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