Fat Free Lemon Herb Roasted Veggies Recipes

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LEMON-HERB SHEET PAN ROASTED VEGETABLES



Lemon-Herb Sheet Pan Roasted Vegetables image

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

3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound peeled cubed butternut squash (about 3 cups)
1 pound parsnips, peeled and cut into 1-in. pieces (about 2 1/4 cups)
1 pound Brussels sprouts, trimmed and halved
8 ounces small Yukon Gold potatoes, halved
10 garlic cloves, peeled
1/2 lemon, thinly sliced
Cooking spray
1 cup fresh flat-leaf parsley leaves
1/3 cup chopped fresh chives
1/4 cup chopped fresh dill
1/2 teaspoon lemon zest strips
1 tablespoon fresh lemon juice

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



Whitney and Ashley's Flawless Roasted Vegetables image

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

1 sheet Reynolds® Parchment Paper
1 medium onion, cut into 1/2 -inch wedges
2 large zucchini, sliced 1/2-inch thick
2 large yellow squash, sliced 1/2-inch thick
1 medium red bell pepper, sliced 1/2-inch thick
2 tablespoons olive oil
2 teaspoons dried Italian seasoning*
Salt and pepper to taste
1 lemon, halved

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



Fat-Free Lemon Herb Roasted Veggies image

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

2 medium tomatoes, thickly sliced
1/2 large green bell pepper, seeded,quartered
1/2 medium onion, thickly sliced
1/2 cup potato, peeled,cut into wedges
1/4 cup eggplant, thickly sliced
1/2 cup cucumber, peeled,thickly sliced
1 -2 teaspoon lemon juice concentrate (or more)
1/4 cup water
1/8 teaspoon dried parsley
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon thyme
1/8 teaspoon oregano
1/4 teaspoon salt
paprika (to taste)
black pepper (to taste)
cooking spray

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!

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