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roasted veggies in a white dish with feta cheese cubes and microgreens sprinkled on top.
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Roasted Vegetables in the Oven Recipe with Easy Roasted Garlic Lemon Dressing

Hands down the best and easy way to enjoy a variety of root vegetables, seasonal vegetables or any type of  vegetables is by roasting the vegetables in the oven.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Lunch, Salad, Salad Dressing, Starters and Sides
Cuisine: American
Allergy: Gluten Free, Nut Free, Vegetarian
Servings: 4 people
Calories: 385kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • 2 cups butternut squash , peeled and cut into ½" pieces
  • 2 cups broccoli, cut into bite sized pieces
  • 2 cups sweet potatoes,  I used blue ones for a nice color
  • 2 cups bell pepper, any color, cut into ½" pieces
  • 1 Tbsp Italian seasoning
  • ¼ tsp salt, or to taste
  • ¼ tsp black pepper, or to taste
  • 1 Tbsp olive oil
  • 1 cup microgreens, any that you like
  • 1 cup feta cheese, cubed
  • 1 large garlic head

Garlic Lemon Dressing:

  • ¼ cup olive oil
  • 2 Tbsp lemon juice
  • ⅓ tsp salt
  • ¼ tsp black pepper

Instructions

  •  Preheat oven to 400 degrees.
  • Place all veggies on parchment covered baking pan. Sprinkle with Italian seasoning, salt and pepper.
    2 cups butternut squash ,, 2 cups broccoli,, 2 cups sweet potatoes,, 2 cups bell pepper,, 1 Tbsp Italian seasoning, ¼ tsp salt,, ¼ tsp black pepper,
    veggies ready to be baked.
  • Cut the tip off the garlic head to exposing the cloves. Wrap the head of garlic in a piece of aluminum foil and drizzle with 1 tbsp of olive oil. 
    1 large garlic head, 1 Tbsp olive oil
    fresh garlic wrapped in foil.
  • Place on top of the veggies.
    roasted veggies on a baking tray with roasted garlic wrapped in foil in the center.
  • Place vegetables in oven and roast for 40 minutes.
    veggies all roasted fresh out of the oven on a baking tray with garlic.
  • For the dressing mix ¼ cup olive oil with lemon juice, salt and pepper.
    ¼ cup olive oil, 2 Tbsp lemon juice, ⅓ tsp salt, ¼ tsp black pepper
    roasted vegetables dressing in a white bowl with a spoon a lemon wedge pepper and salt in white bowls and olive oil on the side.
  • When the vegetables are cooked, remove garlic from the foil and let it cool util it's easy to handle. Then squeeze out the garlic cloves and mesh them with a fork into paste. Mix with the dressing.
    mashed garlic on a white plate spread out with a fork.
  • To serve the salad, layer the vegetables on a serving plate, top with feta cheese and micro-green and drizzle with the dressing. Or just mix everything carefully in a bowl.
    1 cup feta cheese,, 1 cup microgreens,
    roasted veggies on a white plate with microgreens sprinkling the top and dressing in a white bowl on the side.

Notes

  • Cut all vegetables approximately the same bite-size. 
  • Goat cheese can be substituted to feta cheese. 

Nutrition

Calories: 385kcal | Carbohydrates: 33g | Protein: 10g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 33mg | Sodium: 816mg | Potassium: 831mg | Fiber: 7g | Sugar: 10g | Vitamin A: 19686IU | Vitamin C: 156mg | Calcium: 291mg | Iron: 2mg