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For my Sheet Pan Lemon Roasted Veggies, I love to use a mix. Here’s what I recommend: - 1 cup broccoli florets - 1 cup cauliflower florets - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 medium zucchini, sliced - 1 red onion, cut into wedges These veggies give a nice variety of colors and textures. They also roast well together, making a tasty dish. The right spices can elevate your veggies. Here’s what you’ll need: - 3 tablespoons olive oil - Juice and zest of 1 large lemon - 2 teaspoons garlic powder - 1 teaspoon paprika - Salt and pepper to taste These spices bring out the flavor of each vegetable. The lemon juice adds a bright taste that is refreshing. To finish, I like to add a touch of freshness. Here’s a simple touch: - Fresh parsley, chopped for garnish This garnish not only looks nice but adds a fresh taste. You can find the full recipe above for more details. Start by gathering your ingredients. You will need fresh veggies for this recipe. Use broccoli, cauliflower, red and yellow bell peppers, zucchini, and red onion. Chop them into bite-sized pieces. Place all the vegetables in a large mixing bowl. Next, make the lemon marinade. In a small bowl, combine olive oil, lemon juice, zest, garlic powder, paprika, salt, and pepper. Whisk well until mixed. Pour the marinade over the veggies. Toss them gently until every piece is coated. This step adds a lot of flavor. Preheat your oven to 425°F (220°C). While it heats, prepare a large sheet pan. Line it with parchment paper. This helps with easy cleanup. Spread the marinated veggies evenly on the pan. Make sure they are in a single layer. This ensures even cooking. Roast the veggies in the oven for 20-25 minutes. Stir them halfway through the cooking time. You want them tender and slightly caramelized. The high heat brings out their natural sweetness. Once the veggies are done, take them out of the oven. They should look golden and be soft. Sprinkle fresh parsley on top for a pop of color. Serve directly on the sheet pan for a rustic look. You can also transfer them to a serving platter. Add lemon wedges on the side for extra flavor. Enjoy these vibrant Sheet Pan Lemon Roasted Veggies as a side dish or a main meal. For the complete recipe, check out the Full Recipe. To get veggies just right, cut them all the same size. This helps them cook evenly. Spread them out on the sheet pan. If they are too close, they will steam instead of roast. Use parchment paper for easier cleanup and better browning. Keep an eye on the oven. Roasting takes about 20 to 25 minutes, but check for tenderness. Stir halfway through for even cooking. Lemon is the star of this dish. Use both juice and zest for a strong taste. Zest adds a fresh aroma that brightens the veggies. If you want more lemon, add extra juice or zest before serving. For a twist, try adding lemon slices on top. They caramelize nicely and give a beautiful look. You can serve these veggies right from the sheet pan. This gives a homey feel. For a more polished look, transfer them to a large platter. Add lemon wedges on the side for a pop of color. Fresh parsley on top makes the dish bright and inviting. Pair with grains or proteins for a complete meal. For a full guide, check the Full Recipe. {{image_2}} You can swap out veggies to fit your taste. Carrots, green beans, or asparagus work well. Just keep the same cutting size for even cooking. You can mix and match your favorites. This way, you’ll have a new dish each time. If you want to try a different flavor, switch the lemon. Use balsamic vinegar or apple cider vinegar. You can also add herbs like thyme or rosemary for extra taste. Mixing in soy sauce gives it a nice twist too. The key is to keep the oil to help the veggies roast well. This recipe is already vegan and gluten-free! You don’t need to change much. Just ensure your spices are gluten-free. You can add tofu or chickpeas for more protein. They will roast nicely and soak up the lemon flavor. For a creamy touch, try a vegan yogurt sauce on the side. To keep your sheet pan lemon roasted veggies fresh, let them cool first. Place them in an airtight container. You can also use a resealable plastic bag. Make sure to remove excess air. This helps keep the veggies crisp and tasty. When it’s time to enjoy leftovers, reheat them in the oven. Set your oven to 350°F (175°C). Spread the veggies on a baking sheet. Heat for about 10-15 minutes, until warm. You can also microwave them. Place them in a safe dish, cover, and heat for 1-2 minutes. Stir and check if they are warm. These roasted veggies stay good in the fridge for about 3-5 days. If you want to keep them longer, consider freezing. They can last up to 3 months in the freezer. Just thaw them overnight in the fridge before reheating. For full details on making these tasty veggies, refer to the Full Recipe. Yes, you can use frozen vegetables. They are easy and save time. Just make sure to thaw them first. Drain any extra water to avoid soggy veggies. You may need to adjust the cooking time. Check for tenderness during roasting. Frozen vegetables work well, but fresh ones taste better. You can add any veggies you like. Try carrots, asparagus, or Brussels sprouts. You can also change the spices. Add herbs like thyme or oregano for more flavor. If you want heat, add cayenne pepper or chili flakes. Mixing and matching makes it fun and unique. These veggies pair well with many dishes. Serve them with grilled chicken or fish for protein. They also work great with quinoa or rice for a veggie bowl. Add them to tacos or wraps for extra crunch. You can even make a salad with them. They brighten up any meal! This article covered everything you need for perfect sheet pan lemon roasted veggies. We looked at ingredients, roasting steps, and tips for great flavor. Don’t forget to try different veggies and marinades to personalize your dish. Proper storage and reheating will keep leftovers fresh. Use what you learned to impress others at meals. Enjoy tasty and healthy veggies that everyone will love.

Sheet Pan Lemon Roasted Veggies

Brighten up your dinner table with Zesty Sheet Pan Lemon Roasted Veggies! This easy recipe combines fresh broccoli, cauliflower, and colorful bell peppers tossed in a delicious lemon-garlic marinade, roasted to perfection. In just 40 minutes, enjoy a flavorful, healthy side dish that’s perfect for any meal. Click through to discover how to make this vibrant dish and impress everyone at your next gathering!
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Ingredients
  

1 cup broccoli florets

1 cup cauliflower florets

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 medium zucchini, sliced

1 red onion, cut into wedges

3 tablespoons olive oil

Juice and zest of 1 large lemon

2 teaspoons garlic powder

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the broccoli, cauliflower, bell peppers, zucchini, and red onion.

      In a separate small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic powder, paprika, salt, and pepper.

        Pour the lemon marinade over the vegetables and toss until evenly coated.

          Spread the vegetables in a single layer on a large parchment-lined sheet pan.

            Roast in the preheated oven for 20-25 minutes or until the veggies are tender and slightly caramelized, stirring halfway through for even cooking.

              Once done, remove from the oven and sprinkle with fresh parsley before serving.

                Prep Time: 15 min | Total Time: 40 min | Servings: 4

                  - Presentation Tips: Serve directly on the sheet pan for a rustic look or transfer to a large serving platter. Add lemon wedges on the side for an extra pop of color and flavor!