Lemon Vinaigrette Roasted Vegetables

Name: Lemon Vinaigrette Roasted Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6 servings
Cuisine: American
Ingredients: 3 cups carrots, cut into 2-inch pieces; 3 cups fresh broccoli florets; 2 bell peppers, cut into 1-inch pieces; 3 tbsp extra-virgin olive oil; to taste salt and black pepper; 1/4 cup fresh lemon juice, about 2 lemons; 1/3 cup extra-virgin olive oil; 1 garlic clove, minced; 1 tsp fresh thyme or oregano; 1/2 tsp Dijon mustard; to taste salt and black pepper; 2 tbsp fresh herbs, such as parsley or dill; 1 tsp lemon zest

This lemon vinaigrette roasted vegetables recipe roasts a sheet pan of vegetables, then tosses them in a bright lemon vinaigrette with fresh herbs, ready in 35 minutes and endlessly adaptable to whatever’s in the fridge. Roasted vegetables are already delicious, but adding a bright lemon vinaigrette turns them into something that actually makes you excited to eat your vegetables. The Dijon mustard helps the oil and lemon emulsify, and the fresh herbs at the end taste like a farmer’s market decided to throw a party on your plate. Spoon them over a bowl of our creamy lemon risotto for a full vegetarian dinner.

By Zest & Squeeze Kitchen · Updated Sep 2026Jump to Recipe ↓

Quick answer: Sheet pan roasted vegetables coated in a bright lemon vinaigrette and finished with fresh herbs. Takes 35 minutes total, serves 4-6 as a side, and works with any seasonal vegetables you have on hand.

Instructions

Preheat oven to 425°F (220°C). Toss carrots, broccoli, and bell peppers with 3 tablespoons olive oil, salt, and pepper on a large sheet pan. Spread in a single layer.

Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and the edges are caramelized and browned.

While the vegetables roast, make the vinaigrette: whisk together lemon juice, olive oil, minced garlic, herbs, mustard, salt, and pepper in a small bowl until emulsified.

When the vegetables are done, transfer them to a serving bowl. Drizzle the lemon vinaigrette over the warm vegetables and toss gently to coat.

Finish with fresh herbs and lemon zest. Taste and adjust seasoning as needed. Serve warm or at room temperature.

Zesty Tip: Make the vinaigrette ahead of time and let it sit at room temperature while the vegetables roast. This allows the flavors to meld. Drizzle it over the warm roasted vegetables for the best flavor absorption.

Questions people actually ask

What vegetables work best for this recipe?

Any firm vegetables work: try zucchini, asparagus, cherry tomatoes, red onion, cauliflower, or Brussels sprouts. Chop them to similar sizes so they roast evenly.

Can I make this ahead of time?

Yes. Roast the vegetables up to 2 days ahead and store in the fridge. Toss with the vinaigrette and fresh herbs right before serving. The dish is also delicious at room temperature.

How do I keep my vegetables crispy on the outside instead of steamed?

Don't crowd the pan. Use a large sheet pan and spread vegetables in a single layer. Resist stirring them too often; let them sit for a few minutes between stirs to develop color and caramelization.

Instructions

Questions people actually ask

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