Side
Lemon-Roasted Mixed Vegetables
Golden roasted cauliflower and broccoli mingle with sweet red pepper and zucchini, their caramelized edges glistening under a bright shower of lemon zest and fragrant oregano. Each bite delivers tender-crisp vegetables kissed with garlic and a sunny citrus lift.
- Total
- 35 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 5
Nutrition per Serving
- Calories
- 52
- Protein
- 2g
- Carbs
- 5g
- Fat
- 3g
- Fiber
- 2g
- Sugar
- 2g
- Sodium
- 134mg
Ingredients
- 1 1/2 cup cauliflower florets
- 1 1/2 cup broccoli florets
- 2 clove garlic, thinly sliced
- 1 tbsp olive oil
- 1 tsp dried oregano, crushed
- 1/4 tsp salt
- 3/4 cup diced red bell pepper (1-inch)
- 3/4 cup diced zucchini (1-inch)
- 2 tsp lemon zest
Instructions
- Preheat oven to 425 degrees F.
- Combine cauliflower, broccoli, and garlic in a 15-by-10-inch baking pan. Drizzle with oil and sprinkle with oregano and salt; stir to coat. Roast for 10 minutes.
- Add bell pepper and zucchini to the vegetables in the pan; stir to combine. Roast until the vegetables are crisp-tender and lightly browned, 10 to 15 minutes more.
- Sprinkle lemon zest over the vegetables; stir and serve.