Print Recipe

Roasted Vegetables with Rosemary and Garlic

Author: Kristin


  • 1/4 cup olive oil
  • 2 lemons zested and juiced
  • 2 Tbsp chopped fresh rosemary or 1 Tbsp dried
  • 2 cloves garlic minced
  • 1 tsp freshly ground black pepper
  • 1/2 tsp kosher salt
  • 4 cups of your favorite vegetables cut into one inch chunks


  • Whisk together all ingredients except vegetables.
  • Arrange vegetables in a 13" x 9" baking dish.
  • Pour mixture over veggies and coat evenly (I like to just use my hands).
  • Bake in a 400 degree oven for 45 minutes to an hour, or until veggies are tender.


To ensure even baking, pre-bake root vegetables (carrots, potatoes) for 15 minutes before adding the other veggies.