| Prep: 20 mins | Cook: 45 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 165 | 9.5g | 1.4g | 20g |
| sugars | fibre | protein | salt |
| 11g | 5g | 3g | 0.02g |
I’d like to share with you a recipe close to my heart – the Roasted Vegetables with Lemon Thyme Glaze. This is an enticing palate reviver, with a citrusy note that echoes my love for fresh and healthy ingredients. Pairing the sweet caramelization of roasted veggies with the tangy hint of lemon and thyme creates a dish that not only satisfies your taste buds, but also provides plentiful health benefits.
A Nod to My Italian Heritage
While it’s no secret that my culinary roots stem from Italian-American traditions, vegetables always had a place on my grandparents’ dinner table. This recipe, in particular, reminds me of the summertime, when my nonna’s garden burst with all manner of produce. She would create something remarkably similar to these Roasted Vegetables with Lemon Thyme Glaze – a testament to the vibrant and healthful meals she prepared.
Boost Your Health with Roasted Veggies
Typically, my love for a recipe goes beyond just the flavors. It’s about embracing a healthier lifestyle. A plateful of these colorful roasted veggies means beneficial vitamins, minerals, and fiber come to the party! Carrots, bell peppers, and zucchinis are high in antioxidants that assist in inflammation reduction and disease prevention. When roasted, their natural sugars caramelize, balancing beautifully with the tangy and fragrant lemon-thyme glaze.
Reinvent Your Dinner Table
What I appreciate about this recipe is its sheer versatility. Served hot or chilled, it can either be a flamboyant side dish or a wholesome meal on its own. If you’re one for pairings, try bringing these veggies to the table alongside an oven-roasted chicken or perhaps a hearty Italian pasta dish – recalling those memorable family dinners I spent in New Jersey with a bowl of my grandma’s spaghetti and meatballs.
There you have it – a serene reminiscence of my childhood and a beautiful marriage of wholesome ingredients and health benefits! I hope this Roasted Vegetables with Lemon Thyme Glaze brings a delectable splash of color and fresh flavors to your plate, just as it does to mine.
What You’ll Need
- 6 medium carrots, peeled and cut into wedges
- 3 bell peppers of different colors, seeds removed and cut into large pieces
- 2 medium zucchinis, sliced into half-moon shapes
- 1 large onion, sliced into large chunks
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- For the Lemon Thyme Glaze:
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lemon zest
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves, finely chopped
- Salt and black pepper, to taste
Method
Step One
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Arrange the carrots, bell peppers, zucchinis and onion on a large baking sheet. Drizzle them with the olive oil and season with salt and black pepper. Toss well to ensure all the vegetables are evenly coated.
Step Two
Roast the vegetables in the preheated oven for about 20 to 25 minutes, until they are tender and slightly charred. In the meantime, prepare the Lemon Thyme Glaze.
Step Three
In a small bowl, combine the fresh lemon juice, fresh lemon zest, honey, fresh thyme leaves. Season with salt and black pepper. Whisk well until all the ingredients are well blended.
Step Four
Remove the vegetables from the oven. Drizzle the Lemon Thyme Glaze over the hot vegetables. Toss well to coat the vegetables in the glaze. Return the vegetables to the oven and roast for an additional 5 to 10 minutes, until the glaze is bubbly and caramelized.
Step Five
Remove the vegetables from the oven. Let them cool slightly before serving. Enjoy your Roasted Vegetables with Lemon Thyme Glaze as a healthy and delicious side dish.
