Lemon Roasted Vegetable Salad
Prep time
Cook time
Total time
Roasting vegetables adds flavor without the extra calories from rich sauces. The lemon and fresh thyme add a bright flavor to this simple dish. I enjoy this dish as it is but you could toss it in a balsamic vinaigrette. I like it cold, I like it hot. If you'd like to use those radish greens add them to your tossed salad.
: vegan , vegetarian, gluten-free, healthy, salad, side dish
Serves: 4
  • 1 bunch radishes, quartered into 1 inch pieces
  • 20 ounces (4 cups) new potatoes, quartered into 1 inch pieces
  • 20 ounces (1 large bunch) asparagus, cut into 1 inch pieces
  • 1 lemon, cut in half lengthwise and sliced
  • 3 garlic cloves, peeled and chopped
  • 2 teaspoons fresh thyme
  • ½ teaspoon chopped fresh rosemary, optional
  • 2 tablespoons Meyer Lemon Olive Oil (Seasons Olive Oil & Vinegar Taproom)
  • ½ teaspoon sea salt
  • ⅛ teaspoon ground pepper
  1. Preheat oven to 425ºF. Prepare a large baking sheet with nonstick cooking spray or coat with olive oil.
  2. In a large mixing bowl toss the radish, potatoes, asparagus, lemon, garlic, thyme, rosemary, olive oil, salt and pepper.
  3. Spread the vegetables on the baking sheet. Roast for 20-25 minutes, until the potatoes are tender.
  4. Enjoy seasoned as is or add vinaigrette to taste.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/lemon-roasted-vegetable-salad/