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Rosemary and Lemon Roasted Vegetables

  • Author: Julia // A Cedar Spoon
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 5-6 1x
  • Category: Vegetarian, side dish

Description

A vegetarian side dish mixing vegetables, garlic, lemon, rosemary and herbs.


Scale

Ingredients

  • 1 zucchini, chopped into sections
  • 1 butternut squash, peeled and cubed
  • 4 carrots, peeled and chopped
  • 1/2 red onion, chopped into quarters
  • 1/2 lemon, cut in quarters
  • 3 garlic cloves, whole
  • 2 fresh rosemary sprigs (or use 1 tsp. dried rosemary)
  • 1 tsp. oregano
  • 1/4 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.