Best 3 Fat Free Lemon Herb Roasted Veggies Recipes
Do you have a bunch of vegetables hanging around you're not sure what to do with? Maybe you're looking for a side dish that's both healthy and delicious? If so, look no further than fat free lemon herb roasted veggies! This simple recipe uses fresh, seasonal vegetables tossed in a zesty lemon herb marinade and roasted to perfection. The result is a flavorful and healthy side dish that can be enjoyed by everyone. From the crispy edges of the roasted carrots to the soft, tender texture of the roasted broccoli, this dish is sure to satisfy your cravings for something tasty and nutritious.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON-HERB SHEET PAN ROASTED VEGETABLES
A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small--we prefer peeling and cubing it yourself.
Provided by Paige Grandjean
Time 50m
Yield Serves 10 (serving size: about 2/3 cup)
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F.
- Combine oil, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add oil mixture, garlic, and sliced lemon to vegetables; toss to coat.
- Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Sprinkle vegetables with parsley, chives, dill, lemon zest strips, and lemon juice; toss.
Nutrition Facts : Calories 133, Carbohydrate 23 g, Cholesterol 0.0 mg, Fat 4.6 g, Fiber 6 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 214 mg, Sugar 5 g
WHITNEY AND ASHLEY'S FLAWLESS ROASTED VEGETABLES
Zucchini, yellow squash, red bell pepper, and onions are tossed with olive oil and herbs and roasted until just tender in an easy-to-clean-up parchment-lined pan.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Line a shallow baking pan with Reynolds® Parchment Paper.
- Place vegetables in a large bowl. Add olive oil, seasoning or herbs, salt and pepper and toss to coat.
- Spread vegetables in a single layer in the parchment paper-lined pan. Sprinkle additional Italian seasonings or fresh herbs on top of the vegetables, if desired.
- Place pan of vegetables into the oven on the top rack.
- Bake 15 minutes or until vegetables are crisp-tender.
- Squeeze lemon over vegetables for even more flavor.
Nutrition Facts : Calories 89.2 calories, Carbohydrate 11.7 g, Fat 5 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 40.3 mg, Sugar 3.5 g
FAT-FREE LEMON HERB ROASTED VEGGIES
I made this to satisfy one of my constant roasted-veggie cravings! You won't believe how filling this is; it'll do for lunch along with a fruit or juice, honest! If you like a stronger lemon flavour, use more of the concentrate. The combination of herbs is really quite wonderful, if I do say so myself :-) Enjoy! (Note: Prep. time includes marinating time).
Provided by Anu_N
Categories Lunch/Snacks
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 17
Steps:
- Peel and chop the veggies as directed and place them in a large ziplock bag.
- In a non-metallic bowl, mix together the marinade ingredients and mix well.
- Pour the marinade into the ziplock bag, seal it, and shake it well such that all the veggies are coated with the herb marinade.
- Let it sit for at least 30 minutes (45 minutes to 1 hour is preferable).
- Preheat oven to 200 degrees Celcius (392 degrees Fahrenheit).
- Spray a casserole dish or baking sheet lightly with cooking spray.
- Remove the veggies from the ziplock bag and arrange them on the dish/tray.
- Bake on the top rack of the oven for 35 to 40 minutes, or until the veggies are as done as you want them; turn once or twice during baking.
- Alternately, you can also grill the veggies in skewers, I prefer that way!
- After they're done, pile the veggies onto a large plate, season with extra salt and pepper if required, pour yourself a tall glass of cold fruit juice, and sit down to a shockingly healthy and light lunch!
Tips:
- Choose a variety of vegetables. This will ensure that you get a variety of nutrients and flavors; strive for a mix of colors and textures.
- Cut the vegetables into uniform pieces. This will help them cook evenly.
- Toss the vegetables with olive oil, lemon juice, herbs, and seasonings. This will help them to brown and develop flavor.
- Roast the vegetables at a high temperature. This will help them caramelize and get crispy.
- Check the vegetables frequently and stir them occasionally. This will prevent them from burning.
- Serve the roasted vegetables immediately. They are best enjoyed hot and crispy.
Conclusion:
Fat-Free Lemon-Herb Roasted Veggies are a healthy and flavorful side dish that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. Using fresh herbs and lemon juice gives these roasted veggies a bright and zesty flavor. Additionally, the olive oil helps to caramelize the vegetables and give them a slightly crispy texture. The combination of flavors and textures makes these roasted veggies a delicious and satisfying dish that can be enjoyed by everyone.
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