Rosemary-Roasted Vegetable Medley with Lemon Zest

Name: Rosemary-Roasted Vegetable Medley with Lemon Zest
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups sliced carrots; 1 cup sliced fennel bulb; 1 cup sliced red onion; 2 tbsp chopped fresh rosemary; 3 tbsp olive oil; 1 (zest only) lemon; 1/2 tsp salt; 1/4 tsp black pepper

A colorful assortment of seasonal vegetables roasted to caramelized perfection, brightened with fresh lemon and aromatic rosemary.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

2 cups sliced carrots
1 cup sliced fennel bulb
1 cup sliced red onion
2 tbsp chopped fresh rosemary
3 tbsp olive oil
1 (zest only) lemon
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 2 cups sliced carrots, 1 cup sliced fennel, and 1 cup sliced red onion with 3 tbsp olive oil, 2 tbsp chopped rosemary, 1/2 tsp salt, and 1/4 tsp black pepper 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, until edges are golden and tender when pierced with a fork.
Step 3: Remove from oven and immediately sprinkle with 1 tsp lemon zest. Toss gently to distribute. Let rest for 5 minutes before serving to allow flavors to meld.