Roasted vegetables are our favorite way to cook them. Grilling is good too but roasting brings out such rich flavors. It is also very easy as you only dirty the baking sheet. This recipe can compliment a variety of dishes such as flank steak, specialty burgers, chicken or seafood.
Preheat the oven to 425 degrees.
Select a variety of your favorite vegetables such as:
Red potatoes
Sweet Potatoes
Asparagus
Green Beans
Yellow squash
Leeks, onions, scallions or shallots
Cherry Tomatoes
Carrots
Parsnips
Mushrooms
Extra-virgin olive oil
Coarse Salt
Black (Or try specialty such as grey or white) Pepper
1 lemon, juiced
1/4 cup chopped Italian parsley
1 pressed garlic clove
Other favorite herbs, we use rosemary, thyme, sage, tarragon, etc. chopped
Wash, trim and prepare vegetables. place them in a bowl, drizzle with olive oil then generously apply salt and pepper. If roasting root vegetables/potatoes, start them first by about 10 minutes as the softer vegetables only take 8-10 minutes total.
While roasting, mix the lemon juice, parsley, garlic and herbs in a small bowl.
Once vegetables are roasted to your preference of done-ness, place on a serving platter and drizzle lemon herb sauce over them. Bon Appetit!
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