Simple Roasted Vegetables
Easy roasted vegetables with lemon and garlic made using carrots, cauliflower, potatoes, and onion. A simple, flavourful oven-baked side dish.
Servings :4 people
Ingredients
- 4 medium carrots peeled and cut into chunks
- 1 small cauliflower cut into florets
- 500 g / 1 lb potatoes peeled and cut into chunks
- 1 large onion cut into wedges
- 4 cloves garlic lightly crushed
- 3 tablespoons olive oil
- 1-2 fresh lemon
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- Optional: fresh herbs thyme or rosemary
Instructions
- Preheat the oven to 200°C / 400°F.
- Add carrots, cauliflower, potatoes, onion, and garlic to a large roasting tray.
- Drizzle with olive oil, sprinkle with salt and pepper, and toss well to coat evenly.
- Spread vegetables out in a single layer.
- Roast for 40–45 minutes, turning once halfway, until golden and tender.
- Remove from the oven and immediately add lemon zest and lemon juice.
- Toss gently and finish with fresh herbs if using. Serve warm.
Notes
FAQs
Can I prep this ahead?Yes — chop vegetables up to 24 hours ahead and refrigerate. Can I use other vegetables?
Absolutely. This method works with almost any root or cruciferous vegetable.
Nutrition
Serving: 1servingCalories: 274kcalCarbohydrates: 41gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 676mgPotassium: 1244mgFiber: 9gSugar: 8gVitamin A: 10201IUVitamin C: 115mgCalcium: 87mgIron: 2mg
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