I first shared this recipe for Roasted Vegetables with you, as part of a diner party in 2011. On a recent trip to visit my mom, I made them for dinner. She loved them and I was reminded that this recipe deserved a post of it’s own.
There are two secrets to this recipe. First – the lemon juice. It really brings out the flavor of the veggies. Second – chopping all the vegetables a similar size, so they cook evenly. That said, the beauty of this recipe is it’s versatility. Feel free to use other veggies. However, if you use vegetables that generally need to cook longer – such as carrots or potatoes, cut them in smaller pieces than other vegetables.
I can’t tell you how often I make this recipe. It’s really my favorite way to “eat my veggies”!