Lemon Garlic Roasted Spring Vegetables
A vibrant medley of spring vegetables roasted to perfection with lemon and garlic, bringing out their natural sweetness and flavor.
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Ingredients
Yields 4 servings
- (1 lb) asparagus, trimmed
- (1 lb) baby carrots, peeled
- (1 lb) small potatoes, quartered
- (1/4 cups) olive oil
- (1) lemon, juiced and zested
- (4 cloves) garlic, minced
- (1 tsp) salt
- (1/2 tsp) black pepper
- (1 tsp) dried thyme
- (1 tsp) dried rosemary
Instructions
- 1
Preheat the oven to 425°F (220 °C).
- 2
In a large mixing bowl, combine 1 lb asparagus, 1 lb baby carrots, and 1 lb small potatoes. Add 2/4 tsp black pepper.
- 3
In a small bowl, whisk together 1/4 cup olive oil, the juice and zest of 1 lemon, 4 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1 tsp dried rosemary.
- 4
Pour the lemon garlic mixture over the vegetables and toss to coat evenly.
- 5
Spread the vegetables in a single layer on a large baking sheet.
- 6
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through cooking.
- 7
Remove from the oven and let cool for a few minutes before serving.
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