Delicious roasted vegetables elevated with a fresh herb-lemon dressing.
This is my favorite way to take a simple roasted vegetable to another level of yum! The best part of this recipe is the versatility. You can use any vegetable you desire. For this post I used cauliflower, carrots, and baby red potatoes.
The recipe is simple, just roast the vegetable and pour on the sauce after!
Directions:
- Lay the vegetables out on a baking sheet, season with salt and black pepper.
- Toss with oil of choice, I usually do extra virgin olive oil or avocado oil.
- Bake at 400°F for 25-30 minutes or until golden brown.
- Carefully flip halfway through cooking.
While the veggies are cooling. Grab a small bowl and combine:
- 1/2 large lemon, juiced Lemon zest (about 1 tbsp)
- 1/4 cup of extra virgin olive oil
- 1 tablespoon of fresh chopped parsley
- 1tsp dill
- pinch of salt and pepper
- Drizzle the dressing over on the baking sheet or after plating.
ENJOY!
