Lemon Glazed Vegetables
Brighten up your plate with these vibrant Lemon Glazed Vegetables, a quick and healthy side dish that combines the natural sweetness of fresh produce with the tangy zest of lemon! Packed with a colorful medley of carrots, zucchini, broccoli, and green beans, this recipe features a light yet flavorful glaze made with fresh lemon juice, honey, and a hint of garlic. The vegetables are perfectly sautéed to a tender-crisp texture before being coated in the glossy citrus glaze, delivering a crisp-tender bite with every forkful. Ready in just 30 minutes, this dish is perfect for a weeknight dinner or as an elegant accompaniment to any main course. Serve it warm, garnished with a sprinkle of lemon zest, or pair it with rice or quinoa to turn it into a satisfying vegetarian meal. Perfect for those seeking healthy, flavorful, and easy vegetable recipes!
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Recipe Information
Ingredients
- 2 medium Carrots
- 1 large Zucchini
- 2 cups Broccoli florets
- 1 cup Green beans
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1.5 tablespoons Honey
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and peel the carrots. Cut them into thin sticks about 2 inches long.
Slice the zucchini into half-moons about 1/4-inch thick.
Trim the green beans and cut them into 2-inch pieces.
Finely mince the garlic cloves and set aside.
In a small bowl, combine the lemon juice, lemon zest, honey, cornstarch, and water. Stir until the cornstarch is dissolved to create the glaze mixture.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat.
Add the garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Add the carrots and green beans to the skillet and cook for 3 minutes, stirring frequently.
Add the broccoli florets and cook for another 3 minutes, continuing to stir.
Add the zucchini to the skillet and sauté for 2-3 more minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet and pour the glaze mixture into the empty side.
Let the glaze cook for 1-2 minutes, stirring constantly, until it thickens slightly.
Toss the vegetables in the glaze to coat evenly.
Season with salt and black pepper to taste.
Transfer the lemon-glazed vegetables to a serving dish and garnish with additional lemon zest, if desired.
Serve warm as a side dish or over rice for a complete meal.
Nutrition Facts
Calories |
140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 11.6 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 412 mg | 9% | |
*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.
