Roasted lemon potatoes, broccoli and peppers

User Reviews

4.7

60 reviews
Excellent

Roasted lemon potatoes, broccoli and peppers

Roasted lemon potatoes, broccoli, and peppers combine coarsely chopped vegetables tossed with turmeric, paprika, chili powder, garlic powder, oregano, thyme, and olive oil, and roasted until tender and caramelized. The lemon slices contribute bright citrus notes that complement the savory spices, creating a well-rounded roasted vegetable medley with varied textures and flavors.

Description

This recipe assembles chunks of potato, broccoli florets, thick bell pepper strips, and sliced lemon coated evenly with a blend of warm spices including turmeric, paprika, chili powder, garlic powder, oregano, and thyme, all bound with olive oil. Roasting these together at 425°F allows the potatoes to become crisp on the outside and soft inside, while broccoli and peppers develop a caramelized sweetness and the lemon infuses a subtle tang. The seasoning mix provides earthiness, mild heat, and herbal notes that balance the bright lemon. The mixture arranged on a parchment-lined baking sheet roasts evenly and can be served immediately from the oven as a side dish that combines starch, vegetable, and citrus flavors in every bite.

This dish pairs well with proteins or can be served as a vegetarian option. Its components keep well in the refrigerator for up to five days, with flavors intensifying over time.

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Ingredients

Servings
  • 1 lb potato
  • 2-3 lemon plural
  • 2 broccoli crowns
  • 2 bell pepper
  • ½ teaspoon Turmeric
  • 1 TB paprika
  • ½ TB onion dried minced
  • 1 teaspoon chilli powder
  • 1 teaspoon garlic powder
  • ½ tablespoon oregano dried
  • ½ tablespoon thyme dried
  • cup olive oil
  • salt to taste
  • black pepper to taste

Instructions

  1. Chop all vegetables coarsely: slice potatoes and lemons, break broccoli into florets, and cut bell peppers into thick strips.
  2. In a large bowl, combine vegetables with seasonings and olive oil. Mix well until all vegetables are evenly coated. 
  3. Cover a baking sheet with parchment paper or a silicone mat. Arrange vegetables in a single layer.
  4. 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.
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4.7

60 reviews
Excellent

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