These Spicy Roasted Vegetables with Lemon are a bright, fresh twist on traditional roasted vegetables that can be made as spicy, or not, as you like.
What Vegetables are in Spicy Roasted Vegetables?
This dish definitely comes with its options. The ones I use in the dish are my favorites for this dish; however, if you have other options loitering in your crisper, or just prefer another option, no worries, you have choices!
Baby Yukon Gold Potatoes
Green Bell Peppers
Other Vegetables that would be great with Spicy Roasted Vegetables:
Red or yellow bell pepper
Red or russet potatoes
Zucchini or yellow squash
Ingredients in the Spicy Roast Vegetable Topping:
- Fresh Chives
- Fresh Dill
- Lemon Juice
- Lemon Pepper Seasoning, I used this one
- Crushed Red Pepper Flakes
Ways to Change the Toppings:
- Change the Herbs:
- Any of the suggested spices could be swapped.
- Sage, tarragon, oregano, cilantro or rosemary would all be good options to swap for any of the other herbs.
- Change the citrus:
- Swap out the lemon juice and slices for orange, tangelo or grapefruit juice and slices
- Add on
- Add red pepper flakes to spice it up a bit
- Add some dill for some additional flavor
- Double up on the citrus
How To Use Up Leftover Lemon Roasted Mixed Vegetables:
- Make an omelet: Make a traditional omelet with the veggies as filling or combine it all up into a scramble.
- Make a wrap: Warm up the veggies, add the protein of your choice, maybe some sauce or cheese and roll it all up
- Make a grilled cheese: Put some butter on the sides of two pieces of toast. Top with cheese and the veggies and another slice of buttered bread. Cook until browned, flip and repeat.
- Make French Bread Pizza: Halve a French Baguette length-wise. Toast lightly for around 5 minutes. Spread with pizza sauce, or your sauce of choice. Add the lemon roasted mixed vegetables on top and top with some of your favorite shredded cheese.
- Make a quesadilla: Lightly spray one side of 2 flour tortillas with olive oil spray. Place one tortilla, oiled side down in a heated skillet. Top with cheese, leftover lemon roasted mixed vegetables and a bit more cheese, followed by the remaining tortilla, oil side up. Cook a few minutes until toasted, flip and repeat.
How to store leftover Spicy Roast Vegetables:
- Let the vegetables cool to room temperature before storing.
- Transfer the vegetables to an airtight container or resealable plastic bag.
- Store the container or bag in the refrigerator for up to 4 days.
- To reheat, preheat your oven to 350°F (175°C). Spread the vegetables out on a baking sheet and roast for 5-10 minutes, or until heated through. You can also reheat the vegetables in the microwave or on the stovetop.
What to serve with Spicy Roast Vegetables:
There are many delicious options to serve with spicy roasted vegetables. Here are some ideas:
- Grains: Serve the vegetables over a bed of quinoa, rice, or couscous for a filling meal.
- Salad: Pair the roasted vegetables with a simple green salad dressed with lemon juice and olive oil or try our Chick-fil-A copycat Kale Crunch Salad.
- Protein: Add a protein source, such as grilled chicken or tofu, to make the meal more satisfying.
- Yogurt sauce: A cooling yogurt sauce made with plain Greek yogurt, lemon juice, and herbs like cilantro or mint can balance the spiciness of the vegetables.
- Hummus or dips: Serve with hummus or other dips like tzatziki or baba ganoush. Try our Radish, Broccoli or Asparagus & Pea Hummus.
- Flatbread: Warm up some naan or pita bread to serve alongside the vegetables.
- Roasted nuts: Toasted nuts like almonds, pecans or walnuts can add some crunch and texture to the dish.
- Fresh herbs: Sprinkle some fresh herbs like parsley, basil, or chives over the vegetables to add some freshness and flavor.
Spicy Roast Vegetables
For the Vegetables
- 1 head cauliflower
- 1 pound Yukon Gold potatoes
- 1 green bell pepper
- 1 medium onion
- 2 lemons
- 1-4 Tablespoons olive oil
For the topping:
- 1 cup parsley
- 1/4 cup chives chopped
- 1/4 cup dll chopped
- 1 Tablespoon lemon juice
- 1 Tablespoon lemon pepper seasoning
- 1/2 Tablespoon Red Pepper Flakes (optional and to taste)
For the Vegetables
- Preheat oven to 450.
- Chop all vegetables except for the lemons into bite-sized pieces. Slice the lemons. Toss all of the vegetables with the olive oil. Sprinkle with salt and pepper.
- Put in the oven to roast for 25-35 minutes, until done, tossing once.
For the topping:
- Combine lemon juice, herbs and lemon pepper seasoning. Stir to combine and pour over the roasted vegetables tossing to coat. Sprinkle with red pepper flakes to your taste and return to the oven for 5-10 minutes. Add additional salt and pepper if desired.
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