This simple recipe is another one of my spring favorites, and it would be lovely for Ostara, Easter, or Passover! You will need Magical Seasoning Blend, Dijon mustard, poultry seasoning, a little oil, some frozen green beans, and all of these:
Zest and juice the lemons:
Spray your roasting pan with non-stick spray, slice the onions, and cut up the potatoes and carrots. I used a French fry cutter for the carrots, but you can cut them by hand if you prefer:
Mix up the lemon herb mixture: combine the seasonings, mustard, 2 tsp of the lemon zest, and the oil in a bowl and whisk them together:
Add the lemon juice:
Whisk well to combine:
Pour the mixture over the vegetables:
Break up any large wedges of onion that didn’t separate on their own:
Toss the vegetables until all the lemon herb mixture is evenly distributed:
Roast in the oven for 20 minutes, then add 1 lb of frozen green beans and stir them in:
Roast for another 20 minutes, and then stir again:
Roast for a third and final 20 minutes, until the vegetables are tender:
The vegetables will be tender, but not browned enough, so pop the pan under the broiler until they are golden brown:
Garnish with the remaining lemon zest and either chopped chives or parsley. Enjoy!
Lemon & Herb Oven-Roasted Dinner
Simple, but delicious lemon herb roasted vegetables!
Ingredients
- 2 lbs Russet Potatoes
- 1 1/2 lbs (peeled weight) Yellow Onions
- 1 1/2 lbs (peeled weight) Carrots
- 1 lb Frozen Green Beans
- 36 g (3 TBS) Magical Seasoning Blend
- 7.5 g (1 1/2 tsp) Dijon Mustard
- 3.0 g (2 tsp) Lemon Zest
- 1.5 g (1 1/2 tsp) Poultry Seasoning
- 42 g (3 TBS) Canola Oil
- 80 g (1/3 c) Fresh Lemon Juice
Instructions
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Spray your roasting pan with non-stick cooking spray, then slice your onions, and cut up your carrots and potatoes. The onion slices should be about 1/2 inch wide. The carrot sticks should be about 1/3" thick and about 3" long. The potatoes should be cut into 1" chunks. Add cut up vegetables to the roasting pan as you go.
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Whisk the Magical Seasoning Blend, poultry seasoning, Dijon mustard, 2 tsp of lemon zest, and the oil together in a medium-sized bowl. Whisk in the lemon juice.
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Pour the mixture over the vegetables in the pan.
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Separate any large chunks of onion into slices, then toss the lemon mixture and the vegetables together until all the vegetables are evenly coated.
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Roast at 400 degrees for 20 minutes. Add the frozen green beans to the other vegetables and stir to combine.
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Roast for 20 more minutes, then stir again. Roast for 20 more minutes.
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Stir again, then put the pan under the broiler until the vegetables are golden brown. Remove from the oven.
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Garnish with the remaining lemon zest and some chopped chives or parsley.
Recipe Notes
You really need a digital kitchen scale, but here are the approximate amounts of the vegetables if you don't have one: 10 large carrots, 6 medium sized russet potatoes, and 3 medium-large yellow onions. You will also need 2 lemons.