Roasted Citrus and Herb Root Vegetable Medley

Ingredients

- 2 lemons, zested and juiced
- 2 limes, zested and juiced
- 4 garlic cloves, minced
- 2 shallots, finely chopped
- 1 large onion, sliced
- 4 cups assorted root vegetables (such as potatoes, carrots, and parsnips), peeled and chopped into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried herbs (such as thyme and rosemary)
- 1 tablespoon all-purpose seasoning
- 1 tablespoon paprika
- 4 slices of bread, toasted

Instructions

1. Preheat the Oven:
- Preheat your oven to 400°F (204°C).

2. Prepare Citrus:
- In a small bowl, combine the zest and juice of the lemons and limes.

3. Prepare Root Vegetables:
- In a large mixing bowl, add the chopped root vegetables.
- Add the minced garlic, chopped shallots, and sliced onion to the bowl.

4. Season the Vegetables:
- Drizzle the olive oil over the vegetables.
- Add salt, black pepper, dried herbs, all-purpose seasoning, and paprika.
- Pour the citrus mixture over the vegetables.
- Toss until all vegetables are evenly coated with the spices and citrus mixture.

5. Roast the Vegetables:
- Spread the seasoned vegetables evenly onto a baking sheet lined with parchment paper.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and golden brown, flipping halfway through for even roasting.

6. Serve:
- Transfer the roasted vegetables to a serving platter.
- Garnish with additional chopped fresh herbs if desired.
- Serve with toasted bread slices on the side as an accompaniment.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes
- Cooking Time: PT30M
30 minutes

Total Time

- PT45M
45 minutes

Type of Dish

- Lunch

Keywords

- roasted vegetables
- citrus
- root vegetables
- herb
- lunch recipe
- vegetable medley
- oven roasted
- garlic
- healthy lunch
- lemon lime

Recipe Yield

- Feeds 4 adults

Calories

- 680 calories (total for entire dish, including bread)

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