Description
Thanksgiving Celery and Lemon Roasted Vegetables is a vibrant, easy-to-make side dish that brings a burst of color and flavor to your holiday table. With crisp celery, sweet baby carrots, and zesty lemon, this medley not only complements your Thanksgiving feast but also impresses guests with its delightful taste. Perfect for any occasion, this recipe will quickly become a cherished favorite.
Ingredients
Scale
- 2 cups fresh celery, chopped
- 1 cup baby carrots, halved
- 1 cup red bell pepper, diced
- 1 cup zucchini, sliced
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425?F (220?C).
- In a large bowl, combine chopped celery, carrots, bell pepper, and zucchini.
- Drizzle with olive oil and lemon juice. Sprinkle with garlic powder, salt, and pepper. Toss until veggies are well-coated.
- Spread the vegetables evenly on a baking sheet.
- Roast for 25-30 minutes or until golden brown and tender.
- Add an extra squeeze of lemon before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 105
- Sugar: 3g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg