Oven-Roasted Herb Butter Vegetables with Parmesan Zest

Ingredients

- 2 leeks, trimmed and sliced
- 4 tablespoons unsalted butter, melted
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 cups cauliflower florets
- 1 cup mushrooms, quartered
- 1 cup bell peppers, sliced
- 2 medium potatoes, cubed
- 2 large carrots, sliced
- Salt, to taste
- Pepper, to taste

Instructions

1. Preheat the Oven
Preheat your oven to 425°F (220°C).

2. Prepare the Vegetables
In a large mixing bowl, combine the leeks, cauliflower florets, mushrooms, bell peppers, potatoes, and carrots.

3. Flavor the Butter
In a small bowl, mix the melted butter with garlic powder, dried rosemary, oregano, thyme, lemon juice, and lemon zest. Stir well to combine.

4. Coat the Vegetables
Pour the herb-infused butter mixture over the vegetables. Toss everything together so that the vegetables are evenly coated with the butter and herbs. Season generously with salt and pepper to taste.

5. Roast the Vegetables
Spread the coated vegetables evenly on a large baking sheet in a single layer. Place the sheet in the preheated oven.

6. Cooking
Roast for about 35 minutes, turning once halfway through, until the vegetables are tender and slightly golden brown around the edges.

7. Add Parmesan and Serve
Remove from the oven and immediately sprinkle with grated Parmesan cheese. Allow it to melt slightly before serving.

8. Serve Hot
Transfer to a serving plate and enjoy while hot.

Total Time

- PT50M
50 minutes

Type of Dish

Dinner

Keywords

Oven roast, Herb butter vegetables, Parmesan, Roasted leeks, Vegetarian dinner, Oven-baked, Garlic, Lemon zest vegetables, Healthy dinner, Gourmet recipe

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 1,200

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