"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."
Roasted Vegetables with Easy Roasted Garlic Lemon Dressing
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Cook time: 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 cups butternut squash, peeled and cut into ½-inch cubes
- 2 cups broccoli, cut into bite-sized pieces
- 2 cups sweet potatoes, orange or purple
- 2 cups bell pepper, any color, cut into 1/2-inch cubes
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon olive oil
- 1 cup microgreens, of choice
- 1 cup feta cheese, cubed
- 1 large garlic head
- 1/4 cup olive oil
- 2 tablespoon lemon juice
- 1/3 teaspoon salt
- 1/4 teaspoon black pepper
Method
Step 1
Preheat oven to 400 degrees.
Step 2
Place all veggies on parchment-covered baking pan. Sprinkle with Italian seasoning, salt, and pepper.
Step 3
Cut the tip off the garlic head to expose the cloves. Wrap each head in a piece of aluminum foil and drizzle with 1 tbsp of olive oil.
Step 4
Place on top of the veggies.
Step 5
Place vegetables in oven and roast for 40 minutes.
Step 6
For the dressing mix 1/4 cup olive oil with lemon juice, salt and pepper.
Step 7
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.
Step 8
To serve the salad, layer the vegetables on a serving plate, top with feta cheese and microgreen and drizzle with the dressing. Or just toss everything carefully in a bowl.