When selecting vegetables for this recipe, I like to stick with in season produce. Since it’s fall, I selected broccoli, cauliflower, Brussels Sprouts, beets, onions, and carrots. Also, I like to pick vegetables that have similar roasting times so that the dish cooks evenly. Check the list below for a guide to seasonal produce.

Roasting vegetables is an easy, yummy way to get your nutritious veggies! Bonus: It’s a gluten-free side. This nutritious dish packs a powerful punch.

The vegetables in this recipe have several health benefits, too. They aid in digestion, reduce inflammation, as well as promote detoxification and heart health.

If you’re looking to up your nutrition game, this recipe is great for:

Vitamin A
Vitamin C
Vitamin K
Folate
Fiber

The Main Attraction

Here is the secret to what makes this dish SO delicious…it’s the lemon parsley oil of course!

While the vegetables are roasting, you will prep the oil that tops the dish as soon as it comes out of the oven. Think of it as the “icing on the cake”…or in this case, “the icing on the veggies.”

Lemon parsley oil is so simple to make with just five basic ingredients and very little prep time. Here are the 5 ingredients you’ll need to make the lemon parsley oil:

EVOO – Measure a ¼ cup of olive oil into a bowl.
Lemon – I use half a lemon. Be sure to avoid seeds falling in the bowl.
Parsley – Grab a handful of parsley and finely chop. Don’t forget to remove the stems first.
Fine Sea Salt & Freshly Ground Black Pepper – Sprinkle to taste.

Mix the ingredients above together in a bowl and evenly pour over the vegetables as soon as they come out of the oven. Serve immediately and enjoy!

Roasted Vegetables with Lemon Parsley Oil

Author: Kim Breiland, The Gumption Life

Prep time: 5-10 minutes

Cook time: 30-35 minutes (Oven times vary)

Total time: 35-45 minutes

Yields: 6 servings Category: Recipes, Sides

Description

Roasted Vegetables with Lemon Parsley Oil is a simple, delicious, and nutritious dish that compliments so many entrees!

INGREDIENTS

2 cups broccoli florets
2 cups cauliflower florets
2 cups carrots, peeled and chopped, or you can use baby carrots
2 cups beets, peeled and chopped
2 cups Brussels sprouts, trimmed
1 medium onion, chopped (I like to use red, but yellow is fine, too)
2 tablespoons avocado oil (when roasting at a high temperature, I like to use an oil with a high smoke point)
1 ½ teaspoons of dried rosemary (fresh is also good, but more is needed)
1 ½ teaspoons of dried thyme (fresh is also good, but more is needed)
Fine sea salt & freshly ground black pepper to taste

LEMON PARSLEY OIL INGREDIENTS

¼ cup extra virgin olive oil
½ lemon
Handful of parsley
Fine sea salt & freshly ground black pepper

INSTRUCTIONS

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Place all prepared vegetables in a large bowl and coat with avocado oil.
Season the vegetables with the rosemary, thyme, salt & pepper. Gently toss to combine.
Place the vegetables in a single layer on the prepared baking sheet.
Roast until the vegetables are lightly browned and easily pierced by a fork—about 30-35 minutes of total time, depending on your oven. Cook times can vary a bit. Mine cooked to tender, crispy perfection in 35 minutes.
Once you remove the vegetables from the oven, evenly pour the lemon parsley oil over the vegetables. Serve immediately and enjoy!

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