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    Home » Sides » Lemon Roasted Vegetables Recipe

    Lemon Roasted Vegetables Recipe

    Published: Feb 28, 2025 by Megan Porta · This post may contain affiliate links.

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    This Lemon Roasted Vegetables recipe is a dream come true for veggie lovers, offering a low-maintenance, delicious way to enjoy healthy side dishes. Simply load up your baking sheet with any vegetables, roast them to a perfect crunch, and enjoy the bold flavors from fresh herbs and zesty lemon. Whether you’re looking to convert vegetable haters or just want a tasty addition to any meal, this versatile side dish is perfect for any time of the year!

    Close up of lemon roasted vegetables - brussels sprouts and broccoli and carrots.

    Original recipe posted: January 2018 | Recipe updated: March 2020 and February 2025

    Why This Recipe Works

    • The extra flavors from the herbs and lemon will knock your socks off.
    • I’m a veggie fanatic to the core, so this low maintenance, totally delicious recipe is a dream come true.
    • Load up your baking sheet with different vegetables. It really doesn’t matter what you use, just get roasting!
    • This healthy side is is the perfect place to start when trying to convert vegetable haters into vegetable lovers. 
    • Roast vegetables to give them an enticing and flavorful crunch. 
    • Great side dish for literally any meal and any time of the year.

    Recipe Ingredients

    Chopped broccoli and brussels on a cutting board with leeks and other ingredients to roast vegetables.

    Brussels sprouts – Look for bright green heads that are firm and have tightly packed leaves. 

    Carrots – Carrots make a great addition to this mixture. Start with 4 large, peeled carrots that have been cut into 2-inch chunks or if you’re looking to make your life easier, use a 16-oz bag of baby carrots.

    Broccoli florets – Buy a full head and chop it up or buy a pre-cut bag for greater ease. 

    Leek – While they look like a larger green onion and are in the same family, you want to grab one with a firm white trunk and have more white and light green than actual green leaves showing.  

    Garlic – Use fresh garlic or up to 1 teaspoon of garlic powder.

    Lemon juice – Squeeze fresh lemon juice straight from a lemon. Consider using lemon zest for an extra flavor burst.

    Parsley – Italian flat-leaf parsley is a great option, or consider other fresh herbs such as chives, thyme or cilantro.

    Olive oil – Any variety of oil will taste delicious in this recipe, including coconut oil, canola oil, sesame oil or avocado oil.

    Seasonings – Salt and pepper are the simple magic seasoning trio, but use what you like! Cayenne pepper, cumin, oregano, basil, paprika, Italian seasoning or additional salt are great options, as well.

    How To Make Lemon Roasted Vegetables 

    Step 1

    Preheat your oven to 425 degrees F. Line a large baking sheet or sheet pan lined with aluminum foil or parchment paper. Add: 

    • Brussels sprouts
    • Carrots
    • Broccoli florets
    • Leeks
    • Garlic
    • Lemon juice
    • Parsley
    Raw chopped vegetables on a baking sheet, ready for baking.

    Spread in an even layer.

    Drizzle the olive oil evenly over the tops of the veggies. Toss to coat. Season with a sprinkle of salt and pepper.

    Step 2 

    Bake in the preheated oven for anywhere from 25 minutes to 35 minutes or until crispy and golden brown, stirring the veggies once after about 20 minutes of cooking. Serve warm with your favorite delicious meal!

    Roasted veggies on a parchment lined baking sheet.

    Recipe Notes

    • Cooking time will vary depending on your oven and how crispy you like your veggies.
    • If you roast tomatoes, make a hearty batch of Instant Pot Spaghetti Sauce or toss some of your Roasted Vegetables in to a soup, stew or chili! 
    • Drizzle balsamic vinegar or red wine vinegar over your veggies before baking for a delicious twist.
    • For a sweet twist, drizzle maple syrup over the top before baking.

    Best Vegetables For Roasting

    • Brussel sprouts
    • Carrots
    • Onions
    • Mushrooms
    • Zucchini
    • Cauliflower
    • Broccoli
    • Yellow squash
    • Any color bell pepper
    • Green beans
    • Garlic cloves
    • Red potatoes
    • Sweet potatoes
    • Leeks
    • Butternut squash
    • Any root vegetables
    • Tomatoes
    Top view of roasted veggies in single layer on baking sheet.

    How To Serve Roasted Vegetables

    • Serve alongside a Rotisserie chicken for a super simple and easy meal. 
    • Store in the fridge for easy sides, snacks and lunches throughout the week. Roasted veggies are the perfect meal prep recipe! 
    • Throw them onto your next homemade pizza.
    • Toss them with your next salad for an extra punch of nutritious crunch. 
    • I love roasted veggies when added to a bowl of Ramen noodles! This completely transforms an otherwise kinda boring meal into a dish packed with color and flavor. 
    • Throw them into your next breakfast skillet.
    • This is one of my absolute favorite things to do with any leftover veggies.. Add them to your next batch of spaghetti sauce!
    • They taste great alongside any chicken or beef dish. Serve them with these super easy Instant Pot Chicken Breasts for a quick and healthy meal.

    How to Store Leftover Roasted Vegetables

    Store leftovers in an airtight container in the fridge for up to 7 days for best results.

    How To Add Flavor To Vegetables

    Check out these tips to learn how to add flavor to your next batch of veggies!

    What To Do With Frozen Vegetables

    Vegetables that have been roasted can definitely be frozen and used at a later date. Avoid freezing onions since they don’t freeze well, but most other veggies will do great in the freezer. Store in a sealed plastic freezer bag in a single layer (lie flat in the freezer) for up to 3 months. Allow them to thaw completely before reheating.

    How To Reheat Frozen Vegetables

    Veggies that have been roasted and then frozen are super easy to heat back up after thawing. Either microwave them in batches, as needed, or place them in a single layer on a baking sheet and bake at 250 degrees F for 10 to 15 minutes, or until heated through.

     top view close up of roasted veggies such as broccoli and carrots.

    More Healthy Side Dish Recipes

    • Dill pickle fries
    • Instant Pot red potatoes
    • Cauliflower rice
    • Zucchini fritters

    Will you help add value to Pip and Ebby?
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    Lemon Roasted Vegetables Recipe

    This Lemon Roasted Vegetables recipe is a dream come true for veggie lovers, offering a low-maintenance, delicious way to enjoy healthy side dishes. Simply load up your baking sheet with any vegetables, roast them to a perfect crunch, and enjoy the bold flavors from fresh herbs and zesty lemon. Whether you're looking to convert vegetable haters or just want a tasty addition to any meal, this versatile side dish is perfect for any time of the year!
    5 from 3 votes
    Prevent your screen from going dark
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Servings: 6
    Calories: 185kcal
    Author: Megan Porta

    Ingredients

    • 1 lb brussels sprouts halved lengthwise
    • 4 large carrots quartered lengthwise, cut into 2-inch chunks (or 16-oz bag baby carrots)
    • 1 lb broccoli florets
    • 2 leeks thinly sliced, white and light green parts only
    • 4 cloves garlic minced
    • 1/4 cup Italian parsley chopped
    • 1 lemon juiced
    • 1/4 cup olive oil
    • 1 tsp salt
    • 1 tsp pepper
    Text Ingredients

    Instructions

    • Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper. Add the Brussels sprouts, carrots, broccoli, leeks, garlic and parsley in an even layer.
    • Drizzle the olive oil evenly over the tops of the veggies. Squirt lemon juice over the tops, as well. Toss to coat. Season with salt and pepper.
    • Bake in the preheated oven for 25-35 minutes, stirring the veggies once during cooking. Check veggies at 25 minutes. Cook longer if the crispiness isn't to your liking.

    Video

    Notes

    • Cooking time will vary depending on your oven and how crispy you like your veggies.
    • If you roast tomatoes, make a hearty batch of Instant Pot Spaghetti Sauce or toss some of your Roasted Vegetables in to a soup, stew or chili! 
    • Drizzle balsamic vinegar or red wine vinegar over your veggies before baking for a delicious twist.
    • For a sweet twist, drizzle maple syrup over the top before baking.

    Nutrition

    Calories: 185kcal | Carbohydrates: 23g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 473mg | Potassium: 791mg | Fiber: 7g | Sugar: 7g | Vitamin A: 9771IU | Vitamin C: 152mg | Calcium: 114mg | Iron: 3mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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    Reader Interactions

    Comments

    1. Esme Slabbert

      March 07, 2025 at 12:48 pm

      5 stars
      What an amazing roasted veggie mix. I am always on the lookout for new versions to make for my vegan family members.

      Reply
    2. Gaylene

      November 05, 2022 at 8:06 pm

      I made this recipe and love it !! I roasted cauliflower, broccoli, mushrooms, onions, and cherry tomatoes. Basically cleaned out the fridge! Lol!! For seasoning I used crushed garlic, Italian oregano, basil thyme, salt pepper and balsamic vinegar. Delicious!! Thanks for sharing!!

      Reply
      • Megan Porta

        November 07, 2022 at 3:05 pm

        Cleaning out the fridge and a great meal is awesome. Thanks for sharing Gaylene!

        Reply
    5 from 3 votes (2 ratings without comment)

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