Roasted Vegetable Platter with Lemon-Herb Oil
This simple yet flavorful dish showcases the natural sweetness of fresh vegetables while providing essential nutrients on your paleo journey.
Roasted Vegetable Platter with Lemon-Herb Oil Roasted Vegetable Platter with Lemon-Herb Oil Roasted Vegetable Platter with Lemon-Herb Oil Roasted Vegetable Platter with Lemon-Herb Oil
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • Brussels sprouts
  • Carrots
  • Parsnips
  • Butternut squash
  • Olive oil
  • Lemon juice
  • Fresh thyme
  • Fresh rosemary
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Cut vegetables into uniform sizes.
  3. Toss vegetables with olive oil, lemon juice, thyme, and rosemary.
  4. Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
  5. Remove from oven and drizzle with additional lemon-herb oil, if desired.