Lemon Garlic Roasted Vegetables
Lemon Garlic Roasted Vegetables
Prep Time
15-20 minutes
Cook Time
40-45 minutes
Serves
Yield: 8-11 cups
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Full Product Description
This colorful and zesty side dish brings together perfectly roasted vegetables with a bright citrus twist, making it a standout addition to any dinner table. Ideal for holiday feasts, weeknight meals, or outdoor gatherings, it’s both simple to make and bursting with flavor.
Ingredients
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Ingredients:
- 12 oz butternut squash, cubed
- 12 oz carrots, sliced
- 1 1/2 lbs potatoes, washed and cubed
- 1 lb yams
- 2 cups brussels sprouts, quartered
- 2 medium leeks
- 6 large garlic cloves
- 1 lemon, washed, seeded, and cut into 6 wedges
- 1/2 cup Pasolivo Lemon Olive Oil
- 3 tbsp Pasolivo Lemon Pepper
- 3 tbsp Pasolivo Roasted Garlic Sea Salt *Cut vegetables in a similar bite size for even cooking
Preparation
- Preheat oven to 400 degrees. Place all vegetables and lemon in a large bowl.
- Toss with Pasolivo Lemon Olive Oil , Pasolivo Lemon Pepper , and Pasolivo Roasted Garlic Sea Salt .
- Place in a single layer on 2 parchment-lined baking sheets. Roast for 20 minutes, stir, and roast for additional 20 minutes, or until vegetables are tender and browned.
- When cool enough to handle, remove pulp from lemon, throw the skins away, then toss with the vegetables. Serve immediately.
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