*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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this was excellent girls I have made this twice now one in the oven other on top of the stove... by turning the heat on high add alittle olive oil get it nice and hot.. dump in the cut up veggie's and sear and stir quickly as it wont take long to cook. when starting to turn crisp around the edge's remove from heat squeeze lemon over top and serve... believe me either way you do this it is awesome... thanks Whitney and Ashley for sharing it will be used over and over at this house
Flawless Roasted Vegetables' Haiku: "Stirred mine more often. Added red potatoes too. Did for 30 min." I used all same vegetables, but started out w/ just red potatoes in the oven for the first 15 min., added the others, and stirred on occasion so that I'd get some nice, even brown spots b/c brown spots taste better on everything! Great way to make a colorful side dish, and it complimented a pork tenderloin that I roasted alongside it. Oh, and I didn't use any lemon juice til leftovers the next day, where, to my surprise, the veggies tasted just as good, if not better, at room temperature (not sure the lemon jived though.)
This recipe was really good. I didn't have all of the vegetables it called for so I just used what I had (squash, zucchini, mushrooms, red and green bell pepper and asparagus). I used Italian seasoning, salt and pepper then topped it off with lemon juice. It turned out great! Thank you.
I followed the recipe more or less exactly other than the following: 1) I had some really fat fresh asparagus so I chopped them into bite sized pieces and added them. 2) I added garlic powder and dried basil to the herbs because of course I did. 3) I shaved parmesan cheese on half of the veggies so I could compare it with and without. I think they were better with but they were pretty good without too. I think next time I'll try it as a stir fry rather than a roast as someone else suggested. All in all it's a good simple way to present vegetables and herbs. I'll try experimenting with it more in the future. Update: I made it again today 12 17 2017 with added crimini mushrooms and shaved parmesan cheese on everything before baking. It was delicious.
Very delicious. This is exactly what I had in mind. Cooked at 450 along with my parmesan crusted chicken. Was worried about the heat so used avocado oil added a little celery salt and paprika. Bomb- diggity:)