Sheet pan potatoes and vegetables are cooked with fresh herbs, lemon and olive oil adding lots of flavor to this simple lemon roasted vegetables recipe to serve up with a variety of main dishes to create a full meal.
Remove the thyme and rosemary leaves from the stem and chop them up to a fine consistency.
Mix together the olive oil, 1 teaspoon lemon zest, juice, garlic and fresh herbs. Add some salt and pepper to taste.
Prep potatoes
Wash potatoes. Cut the potatoes as needed to ¾” cubes. Place in a bowl.
Drizzle 1 tablespoon of the marinade over the potatoes and mix to cover all the potatoes.
Layout the potatoes on a roasting pan or baking sheet. Place into a hot oven and cook for 15 minutes turning once and then cooking for an additional 15 minutes.
Prep veggies
Trim the ends off the green beans.
Cut the bottom ends off the asparagus and cut into 1” long pieces.
Cut the onion up into 1” square pieces.
Keep veggies separate.
Mix each type of veggie with an equal portion of the remaining marinade making sure all the pieces get coated.
Cook the Vegetables
When the potatoes have been cooking for 30 minutes, add the veggies to the pan keeping them separated from each other just in case you need to cook one group of them longer.
Place the pan back in the oven to cook for 10 minutes. Move the veggies around after cooking for 10 minutes, cook for an additional 5-10 minutes or until veggies and potatoes are desired crisp tender.
If some of the veggies are ready and others need a bit longer, remove those that are ready and cook the others for additional time. Hold the others in a warm location.
When all the vegetables are ready, sprinkle with the tablespoon of lemon zest and place in a serving bowl.
Notes
Expert Tips for Making Veggie Potato Bake:Cut the potatoes into similar sized pieces so that they all cook in the same amount of time.Keep the different veggies and potatoes separate on the baking sheet pan. This method allows you to remove a particular ingredient if it is done cooking before the others. If this happens, keep the veggie you remove warm and then mix it back in with everything else when all the veggies and potatoes are ready.Use fresh lemon juice for the best flavor.Use fresh herbs when making lemon roasted vegetables and potatoes. Their flavor works amazingly with the fresh lemon juice. If you do decide to substitute dried, replace the measurement in the recipe with 1 teaspoon of dried instead as they have a much more intense flavor so you don’t need as much.