Lemon Chive Roasted Vegetables
Brighten up your table with these Lemon Chive Roasted Vegetables, the perfect balance of zesty and savory flavors in every bite. This colorful medley of zucchini, carrots, red bell pepper, red onion, and baby potatoes is roasted to caramelized perfection, then elevated with a tangy lemon-chive dressing made from freshly squeezed lemon juice, vibrant lemon zest, and finely chopped chives. Seasoned with a fragrant blend of garlic, thyme, and black pepper, this healthy and versatile side dish is as easy as it is flavorful. Ready in just 45 minutes, it’s a crowd-pleasing option for weeknight dinners, meal prep, or holiday spreads. Perfectly tender and beautifully garnished, these vegetables are a delicious way to bring bold, fresh flavors to your table.
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Recipe Information
Ingredients
- 2 medium (sliced into rounds) zucchini
- 3 medium (peeled and cut into sticks) carrots
- 1 large (cut into 1-inch pieces) red bell pepper
- 1 medium (cut into wedges) red onion
- 2 cups (halved) baby potatoes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons (finely chopped) chives
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried thyme
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the zucchini, carrots, red bell pepper, red onion, and baby potatoes.
Drizzle the vegetables with 2 tablespoons of olive oil. Sprinkle in the salt, black pepper, garlic powder, and dried thyme. Toss everything together until the vegetables are evenly coated in the oil and seasonings.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure there is space between the pieces for even roasting.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
While the vegetables are roasting, prepare the lemon chive dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon zest, lemon juice, and chopped chives.
Once the vegetables are roasted, transfer them to a serving dish. Drizzle the lemon chive dressing over the top and gently toss to combine.
Serve warm as a side dish, or let cool slightly for a refreshing addition to any meal. Enjoy!
Nutrition Facts
Calories |
1031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6261 mg | 272% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 51.4 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3963 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
