Roasted Lemony Veggies

There are a lot of tasty roasted veggie recipes available but I think this is my favorite version. The chickpeas are little nuggets of lemony goodness which gives the meal a nice zest. Soak the chickpeas in lemon and salt, while you are preparing the rest of the vegetables, so that they soak up as much of the lemon marinade as possible.

As a part of my health coaching practice I run a 21 day detox or weight loss challenge a couple of times a year. One of the goals of these programs is to consume at least 8 cups of starch-free vegetables per day (some starchy veggies are allowed beyond that). This recipe is always a favorite of the participants because it is so flavorful and it’s easy to get a good amount of those veggies in just one meal.

This is a recipe that you can get creative with. Some of my favorite veggies to use are roasted Brussel sprouts, asparagus, cauliflower, sweet onion, garlic and sweet potato but any vegetable combination will work. Use your favorite vegetables or feature the season’s harvest. In the fall I love using beets and carrots and butternut squash for example.

Sometimes I like to kick up the heat on these Lemony Roasted Veggies with a side of spicy kimchi. My favorite is made locally here in Sonoma County, California. It is the Korean Kimchi by Wildbrine. If you like kimchi (and all of the amazing health benefits it has to offer) serve it on the side to add at will. Alternatively you can simply add more cayenne to the veggies before roasting.

If you’re like me these Roasted Lemony Veggies will become one of those favorite recipes you make over and over again. It serves two as a main dish or four as a side dish. Leftovers (if you have any!) can be reheated and re-crisped in an air-fryer in just a few minutes to make incredible salad or soup toppers.

If you like this recipe please rate it and leave me a comment! I’d love to know what combination of veggies you used!

Roasted Lemony Veggies

5 from 1 vote

Recipe by Jackie’s Veggie Kitchen Course: Dinner, Lunch, Vegan, Vegetarian

Servings

2-3

servings

Prep time

20

minutes

Cooking time

20

minutes

Ingredients

• 1 1/2 cups garbonzo beans cooked (or 1 15 oz can)

• 2 large lemons, juice of (or 3 small)

• salt to taste

• 1 large sweet potato chopped

• 1 1/2 cups chopped broccoli

• 1 1/2 cups chopped cauliflower

• 4 – 6 cloves garlic crushed (to taste)

• 6 tablespoons olive oil or garlic infused oil

• 1/8 – 1/4 tsp. cayenne pepper (to taste)

• 1/4 tsp. smoked paprika

Directions

• Soak garbanzo (AKA chickpeas) with lemon juice and 1/2 tsp. salt in a small bowl.
• Steam sweet potato chunks in the microwave until almost soft.
• Place the remaining chopped vegetables into a large bowl. Season vegetables with crushed garlic, cayenne, smoked paprika and a generous amount of salt. Mix well.
• When the potatoes are finished steaming add them to the vegetables.
• Add garbanzo beans, lemon/salt mixture to the vegetables. Mix well (I use my hands to mix). Let mixture sit for 10 minutes or more. The longer the veggies sit the more flavor they will absorb. Meanwhile preheat oven to 400 degrees
• Prepare two baking sheets with parchment paper. When oven is ready evenly distribute veggies on the baking sheets. Place the baking sheets on middle racks in oven (if baking sheets won’t fit on one rack use middle and bottom racks). Roast for 10 minutes.

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• After 10 minutes of roasting flip veggies with spatula and roast another 10 minutes. If the baking sheets are on two different racks then switch the racks.
• If vegetables are not browned broil until lightly browned. Salt to taste. Serve with a quartered lemon and/or Kimchi on the side.

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