Roasted lemon potatoes, broccoli and bell peppers are golden from a sprinkling of turmeric and fragrant with the last remaining dry summer herbs.
Course Appetizer, Side Dish
Cuisine Middle Eastern, vegan
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Ksenia Prints
2crowns of broccoli
½TBdried minced onion
Salt and pepperto taste
Chop all vegetables coarsely: slice potatoes and lemons, break broccoli into florets, and cut bell peppers into thick strips.
In a large bowl, combine vegetables with seasonings and olive oil. Mix well until all vegetables are evenly coated.
Cover a baking sheet with parchment paper or a silicone mat. Arrange vegetables in a single layer.
Roast at 425F for 30 mins. Serve immediately, making sure to get all the dressing out of the pan. Roasted lemon potatoes, broccoli and peppers will keep in the fridge in a sealed container for five days, their flavours intensifying.
Roasted lemon potatoes, broccoli and peppers https://immigrantstable.com/roasted-lemon-potatoes-broccoli-and-bell-peppers/ January 20, 2018