Herb-Roasted Vegetable Medley with Lemon Zest
A vibrant mix of root vegetables and asparagus roasted to golden perfection with fresh herbs and a bright lemon finish. This sheet-pan recipe, ready in about 45 minutes, pairs carrots, zucchini, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups diced carrots
- 2 cups diced zucchini
- 1 cup halved asparagus
- 1/4 cup olive oil
- 2 cloves minced garlic
- 1 tbsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 zested lemon
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 2 cups diced carrots, 2 cups diced zucchini, and 1 cup halved asparagus. Add 1/4 cup olive oil, 2 minced garlic cloves, 1 tbsp dried rosemary, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper, tossing until evenly coated.
- Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, stirring once halfway through, until tender and golden brown at the edges.
- Step 3: Remove from oven and immediately sprinkle with 1 zested lemon, tossing gently to distribute. Serve warm as a vibrant side dish.
