Super tasty and ready in under 30 minutes! Whenever I need a good side dish in the fall, I often fall back on my favorite roasted vegetables. Often a group of seasonal vegetables in multiple colors. I usually have these vegetables already in my refrigerator this time of year, so it’s an easy decision to chop the slower cooking vegetables thinly, and the quicker cooking vegetables more thickly. That way, they end up being ready about the same time! I like to cook them fairly hot because I like a little charring on the edges, too. This is convenient because after the vegetables are washed and chopped, other then squeezing a little lemon juice on top, once they go in the oven to roast, I can put my full attention on the rest of the meal.
Roasted Vegetable Side Dish - Easy and so flavorful!
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So convenient and delicious!
Author: Linda Davis
Recipe type: vegetables, side dish
Cuisine: Californian
Serves:: Makes: 4½ Cup vegetable
Ingredients:
- 1 C Broccoli florets, cut into bite-sized pieces
- 2 C Carrots, thinly sliced on the bias
- 1 C Red bell peppers, seeded, cut into large strips
- 1 C Yellow Bell peppers, seeded, cut into large strips
- 2 T Fresh lemon juice (about ½ lemon)
- Salt & pepper, to taste
Directions:
- Preheat oven to 425F degrees.
- Place the chopped vegetables onto a glass 9 x 13 baking dish, and drizzle with lemon juice.
- Season with salt and pepper, to taste.
- Roast for15-20 minutes, tossing half way through, or until carrots are fork tender.
- Serve warm.
