Vegetables with Lemon Sauce
Brighten up your dinner table with this vibrant and flavorful recipe for Vegetables with Lemon Sauce! Perfectly sautéed broccoli, carrots, zucchini, and red bell pepper are enveloped in a tangy and slightly sweet homemade lemon sauce, making this dish a refreshing and healthy choice for any meal. The sauce, featuring fresh lemon juice, zest, and a touch of honey or maple syrup for a vegan-friendly option, balances zesty citrus flavors with a luscious thickness thanks to a cornstarch base. With just 30 minutes from start to finish, this quick and colorful vegetable medley is a versatile side dish that's perfect for weeknights or special occasions. Garnish with fresh parsley for a burst of fragrance and enjoy these lemon-infused veggies as a standalone dish or paired with your favorite protein. A must-try for fans of easy, wholesome vegetarian recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 medium Carrots
- 1 medium Zucchini
- 1 medium Red bell pepper
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 tablespoon Honey (or maple syrup for vegan option)
- 1 teaspoon Cornstarch
- 1 cup Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash and prepare the vegetables. Cut the broccoli into florets, peel and slice the carrots into thin rounds, slice the zucchini into half moons, and slice the red bell pepper into strips.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the broccoli, carrots, zucchini, and red bell pepper. Sauté for 7–8 minutes, stirring occasionally, until the vegetables are tender yet crisp.
While the vegetables are cooking, mince the garlic and set it aside.
In a small bowl, whisk together the lemon juice, lemon zest, honey (or maple syrup), cornstarch, and water until smooth.
Add the minced garlic to the vegetables in the skillet and cook for 1 minute until fragrant.
Pour the lemon sauce into the skillet with the vegetables. Stir well to coat the vegetables evenly with the sauce.
Cook for 2–3 minutes, stirring frequently, until the sauce thickens and clings to the vegetables.
Season with salt and black pepper to taste.
Transfer the vegetables to a serving dish and garnish with fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3203 mg | 139% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 44.6 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1199 mg | 26% | |
*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.
