Roasted Vegetables with Lemon Dressing

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:  

1. Lay the vegetables out on a baking sheet, season with salt and black pepper.
2. Toss with oil of choice, I usually do extra virgin olive oil or avocado oil.
3. Bake at 400°F for 25-30 minutes or until golden brown.
4. 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!