Lemon and Herb Roasted Vegetables
Our lemon and herb roasted vegetables are a simple, yet flavorful side dish that will complement any main course. The vegetables are tossed in a mixture of olive oil, lemon juice and zest, dried oregano, and thyme, then roasted until tender and golden brown. This recipe is easy to follow and can be customized to your liking, so it's perfect for busy weeknights or special occasions alike.
In the kitchens of Serious Eats, we're always looking for ways to make our favorite recipes even better. We've tried countless combinations of vegetables, herbs, and spices, but our lemon and herb roasted vegetables always come out on top. It's a classic dish that never fails to please, and it's so easy to make that it's become a staple in our weeknight repertoire.
Lemon and Herb Roasted Vegetables Lemon and Herb Roasted Vegetables Lemon and Herb Roasted Vegetables Lemon and Herb Roasted Vegetables
Prep time: 10 | Cook time: 25 | Serves: 4
Ingredients
  • 1 pound of mixed vegetables, such as carrots, potatoes, onions, and zucchini
  • 1 tablespoon of olive oil
  • 1 lemon, juiced and zested
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss the vegetables with olive oil, lemon juice, lemon zest, oregano, thyme, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and golden brown.
  4. Serve immediately.
Why It Works
  • The combination of lemon and herbs is a classic for a reason. The bright citrus flavor of the lemon pairs perfectly with the earthy flavors of the herbs, creating a dish that is both refreshing and savory.
  • Roasting the vegetables brings out their natural sweetness and caramelizes their edges, creating a delicious and flavorful dish.
  • This recipe is incredibly versatile. You can use any combination of vegetables that you like, and you can adjust the amount of herbs and spices to your taste.