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Light & Lemony Roasted Veggies | Kale Me Maybe

Light & Lemony Roasted Veggies

Name: Light & Lemony Roasted Veggies
Prep time: 15 min
Cook time: 25 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: Cauliflower; Purple potatoes; Sweet potatoes; Onions; Zucchini; Olive oil; Fresh thyme; Fresh rosemary; Fresh parsley; Lemon juice; Red chili flakes

15 mins prepServes 4

A vibrant mix of cauliflower, purple potatoes, sweet potatoes, onions, and zucchini, roasted with olive oil and fresh herbs, then finished with a zesty lemon and chili flake topping. Packed with vitamins and antioxidants!

4 servings

What you need

1 bunch fresh rosemary

1 head cauliflower

1 zucchini

1 fl oz lemon juice

1 bunch fresh parsley

1 bunch fresh thyme

1 purple potatoes

1 fl oz olive oil

1 onion

1 sweet potato

1 tsp red chili flakes

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Instructions

Preheat oven to 450 degrees Fahrenheit. In a large bowl, toss cauliflower, purple potatoes, sweet potatoes, onions, and zucchini with olive oil, fresh thyme, fresh rosemary, and fresh parsley until evenly coated. Spread the vegetables in a single layer on a baking sheet. Bake for 25 minutes. Once roasted, remove from oven and top with fresh lemon juice and red chili flakes.

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Light & Lemony Roasted Veggies

What you need

Instructions

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