Ingredients
Scale
- 1 pound baby potatoes, halved
- 2 large carrots, sliced into thick coins
- 8 ounces green beans, trimmed
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a bowl, toss baby potatoes and carrots with 2 tablespoons olive oil, salt, and pepper.
- Spread on the baking sheet in a single layer, cut side down.
- Roast for 20 minutes. Add green beans and garlic, drizzle remaining oil, and toss gently.
- Roast another 15–20 minutes until veggies are tender and slightly crisp.
- Remove from oven, toss with lemon juice and zest, and sprinkle with parsley.
- Serve warm and enjoy.
Notes
- Use fresh lemon juice for the brightest flavor.
- Add garlic halfway through roasting to avoid burning.
- For a crispier texture, don’t overcrowd the baking sheet.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 portion
- Calories: 195
- Sugar: 4g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: lemon garlic roasted veggies, vegan side dish, roasted vegetable mix, easy vegetable recipe, garlic lemon vegetables