Spring Roasted Vegetables with Lemon Vinaigrette
A vibrant mix of seasonal vegetables roasted to perfection and drizzled with a zesty lemon vinaigrette, perfect for a fresh spring side dish.
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Ingredients
Yields 4 servings
- (2 cups) asparagus, trimmed and cut into 2-inch pieces
- (2 cups) baby carrots, halved lengthwise
- (1 cup) bell peppers, sliced (mixed colors)
- (1 cup) red onion, cut into wedges
- (2 tablespoons) olive oil
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/4 cups) fresh lemon juice
- (1 tablespoon) Dijon mustard
- (1 tablespoon) honey
- (1/4 cups) olive oil (for vinaigrette)
- (1 tablespoon) fresh parsley, chopped (for garnish)
Instructions
- 1
Preheat the oven to 425°F (220 °C).
- 2
In a large bowl, combine 2 cups asparagus, 2 cups baby carrots, 1 cup bell peppers, and 1 cup red onion. Add 2/4 teaspoon black pepper.
- 3
Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat the vegetables evenly.
- 4
Spread the vegetables in a single layer on a large baking sheet.
- 5
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- 6
While the vegetables are roasting, prepare the lemon vinaigrette. In a small bowl, whisk together 1/4 cup fresh lemon juice, 1 tablespoon Dijon mustard, and 1 tablespoon honey.
- 7
Slowly drizzle in 1/4 cup olive oil while whisking continuously until the vinaigrette is emulsified. Set aside.
- 8
Once the vegetables are done roasting, remove them from the oven and let them cool for a few minutes.
- 9
Drizzle the lemon vinaigrette over the roasted vegetables and toss gently to combine.
- 10
Garnish with 1 tablespoon chopped fresh parsley before serving.
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