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Lemon Pepper Roasted Vegetables

Pungent pepper and the full, fruity punch of lemon brighten the flavor of simple roasted vegetables -- all without the addition of salt.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 6
Course: Side Dish, Vegetable
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 carrots peeled and cut into bite-sized pieces
  • 1/2 red onion sliced
  • 1 parsnip peeled and cut into bite-sized pieces
  • 1 pound fingerling potatoes
  • 4 whole garlic cloves peeled
  • 1 teaspoon Lemon Pepper Seasoning
  • 1/4 cup grapeseed oil

Method
 

  1. Preheat an oven to 350 degrees and line a rimmed baking sheet with parchment paper.
  2. Toss the vegetables and garlic cloves together in a large bowl with the seasoning and oil.
    2 carrots, 1/2 red onion, 1 pound fingerling potatoes, 4 whole garlic cloves, 1 teaspoon Lemon Pepper Seasoning, 1/4 cup grapeseed oil, 1 parsnip
  3. Transfer the vegetables to the lined baking sheet and cover securely with aluminum foil. Roast for 45 minutes.
  4. Carefully remove the foil and turn the vegetables to ensure even browning. Return to the oven, uncovered, and turn the heat up to 450 degrees. Let roast for 15 minutes or until browned.

Notes

Recipe by Frontier