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Lemon zest is a small but mighty ingredient in the world of cooking, especially when it comes to enhancing the flavors of Garlic Butter Roasted Veggies. The zest, which is the brightly colored outer layer of the lemon peel, is packed with essential oils that provide a vibrant, fresh flavor. It acts as a natural flavor enhancer that brightens the richness of the garlic butter, adding a delightful contrast that elevates the dish. Incorporating lemon zest not only adds a zesty kick but also brings a refreshing aroma that can transform your roasted vegetables into a gourmet experience. This simple addition encourages a balance of flavors, making the dish more appealing and enjoyable.

Garlic Butter Roasted Veggies

Discover the deliciousness of Garlic Butter Roasted Veggies, a vibrant medley of roasted vegetables that elevates any meal with rich flavors and nutritional benefits. This simple yet versatile recipe makes it easy to incorporate a variety of colorful veggies packed with vitamins and antioxidants. Enjoy tender, caramelized pieces that transform your dining experience. Perfect as a side dish, meal prep option, or a centerpiece for your dinner table. Enjoy a healthy and satisfying addition to your meals!
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Ingredients
  

2 cups broccoli florets

2 cups cauliflower florets

2 cups carrots, sliced into thin rounds

1 red bell pepper, chopped into bite-sized pieces

1 yellow bell pepper, chopped into bite-sized pieces

1 medium red onion, sliced into half-moons

4 tablespoons unsalted butter

4 cloves garlic, minced finely

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes (optional, for a bit of heat)

2 tablespoons olive oil

Zest of 1 lemon, freshly grated

Fresh parsley, chopped coarsely for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C) to create an ideal roasting environment for the veggies.

    Prepare the Veggies: In a large mixing bowl, combine the broccoli florets, cauliflower florets, sliced carrots, chopped red bell pepper, chopped yellow bell pepper, and sliced red onion. Gently toss the veggies to mix them evenly.

      Make the Garlic Butter: In a small saucepan, melt the unsalted butter over medium heat. Once melted, add the minced garlic, dried thyme, dried rosemary, sea salt, black pepper, and optional red pepper flakes. Stir the mixture well and allow it to cook for about 1-2 minutes, just until fragrant, being careful not to brown the garlic.

        Combine Ingredients: Drizzle olive oil over the mixed vegetables and pour the warm garlic butter mixture on top. Toss everything together thoroughly to ensure the veggies are coated evenly.

          Spread on Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and ease cleanup. Spread the coated vegetables out in a single layer, giving them enough space for even roasting.

            Roast the Veggies: Place the baking sheet in the preheated oven and roast the veggies for 25-30 minutes. Be sure to toss them halfway through cooking to achieve a beautiful caramelization and tenderness.

              Finishing Touches: Once the veggies are roasted and golden brown, remove the baking sheet from the oven. Add the freshly grated lemon zest and toss gently to incorporate all the flavors. Let the vegetables cool for a couple of minutes before serving.

                Serve: Transfer the roasted veggies to a vibrant serving platter and generously garnish with freshly chopped parsley for a burst of color and flavor. Enjoy your delightful Garlic Butter Roasted Veggies!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings