Roasted lemon potatoes, broccoli and peppers

Name: Roasted lemon potatoes, broccoli and peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 1 lb potatoes; 2-3 lemons; 2 crowns of broccoli; 2 bell peppers; ½ teaspoon Turmeric; 1 TB paprika; ½ TB dried minced onion; 1 teaspoon chilli powder; 1 teaspoon garlic powder; ½ tablespoon dried oregano; ½ tablespoon dried thyme; ⅛ cup olive oil; salt and pepper

User Reviews

4.7

90 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Course
Side Dish, Appetizer
Cuisine
Middle Eastern, Vegan

Roasted lemon potatoes, broccoli and peppers

Ethan Patterson

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Roasted lemon potatoes, broccoli and bell peppers are golden from a sprinkling of turmeric and fragrant with the last remaining dry summer herbs.

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Ingredients

Servings

1 lb potatoes
2-3 lemons
2 crowns of broccoli
2 bell peppers
½ teaspoon Turmeric
1 TB paprika
½ TB dried minced onion
1 teaspoon chilli powder
1 teaspoon garlic powder
½ tablespoon dried oregano
½ tablespoon dried thyme
⅛ cup olive oil
salt and pepper to taste

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Instructions

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.