Best 6 Roasted Vegetables With Fresh Lemon And Mustard Vinaigrette Recipes

**Roasted Vegetables with Fresh Lemon and Mustard Vinaigrette: A Symphony of Flavors for a Wholesome Meal**

Indulge in a culinary journey with our roasted vegetables, a vibrant and flavorful dish that tantalizes your taste buds. This recipe showcases a medley of colorful vegetables, each roasted to perfection and infused with a zesty lemon and mustard vinaigrette. From the tender-crisp broccoli florets to the caramelized carrots and earthy sweet potatoes, every bite is a delightful symphony of flavors and textures. Whether you're following a vegan or vegetarian diet, or simply seeking a healthy and satisfying side dish, this roasted vegetable platter is a must-try. Accompanied by a selection of delectable dipping sauces, including a classic lemon tahini sauce, a creamy avocado ranch dressing, and a tangy honey mustard sauce, this dish offers a customizable culinary experience that caters to every palate. Get ready to embark on a flavor-packed adventure with our roasted vegetables and assorted dipping sauces - a culinary delight that promises to elevate your mealtime routine.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED FALL VEGGIES WITH LEMON AND MUSTARD VINAIGRETTE

Roasted Fall Veggies With Lemon and Mustard Vinaigrette image

Roasting veggies intensifies the flavor, this is a veggie combination that goes well together and seems to all get roasted at the same time, you can also add in potatoes and/or fennel bulb, but remember if you add in veggies such as potatoes or fennel they will take a longer time to cook, just keep and eye on them, and maybe remove all of the other veggies and continue to roast until done. The lemon-mustard vinaigrette can be made ahead of time, and ALL ingredients can be adjusted to suit taste. This is a wonderful side dish to serve with a turkey or roasted chicken dinner. If you like then roast the veggies with fresh garlic mixed with the olive oil.

Provided by Kittencalrecipezazz

Categories Lemon

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

3 carrots, peeled and cut into about 2-inch pieces (if you can purchase thick carrots for this)
2 big onions (cut into 6 wedges)
1 large red bell pepper, seeded and cut into thick strips
1 large green bell pepper, seeded and cut into thick sprips
1 yellow squash, cut into quarters lengthwise
1 -2 large zucchini, cut into quarters, lengthwise
1/4 cup olive oil (or to taste)
1 -2 tablespoon minced garlic (optional)
salt and pepper
1/4 cup olive oil
2 tablespoons water
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
minced shallot (minced garlic may be substituted for the shallots)
salt and pepper
fresh herb

Steps:

Set oven to 400°F.
Grease a large baking sheet/pan.
Mix all the veggies with olive oil and garlic (if using) to coat well.
Season with salt and pepper.
Place on the baking pan.
Roast in oven for about 30-35 minutes, or until tender.
To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting.
Place the roasted veggies in a serving bowl and pour the vinaigrette over the warm veggies, then serve.
Garnish with fresh herbs if desired.
Delicious!

Nutrition Facts : Calories 222.1, Fat 18.6, SaturatedFat 2.6, Sodium 51.5, Carbohydrate 13.4, Fiber 3.7, Sugar 7.6, Protein 2.5

ROASTED VEGETABLES WITH BALSAMIC-LEMON VINAIGRETTE

Roasted Vegetables with Balsamic-Lemon Vinaigrette image

Categories Vegetable Roast Thanksgiving Vegetarian Kid-Friendly Back to School Squash Sweet Potato/Yam Fall Brussels Sprout Bon Appétit Small Plates

Yield Serves 10

Number Of Ingredients 9

Ingredients

12 baby beets, trimmed, peeled
2 pounds red-skinned sweet potatoes (yams; about 3 medium), peeled, cut into 1-inch pieces
2 3/4 pounds acorn squash, unpeeled, quartered lengthwise, seeded, cut crosswise into 1/2-inch-thick slices
1 1/2 pounds brussels sprouts, trimmed, halved lengthwise
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
5 tablespoons plus 1 teaspoon extra-virgin olive oil
1 whole garlic head, top 1/2 inch trimmed
1/4 cup balsamic vinegar
2 teaspoons grated lemon peel

Steps:

Preheat oven to 450°F. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes. Drain. Transfer beets to large roasting pan. Add sweet potatoes, squash, brussels sprouts and rosemary to pan. Drizzle with 2 tablespoons oil; sprinkle generously with salt and pepper. Toss to coat. Place garlic head, cut side up, on small piece of foil and drizzle with 1 teaspoon oil; wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.
Unwrap garlic. Peel and thinly slice garlic cloves. Transfer vegetables and garlic to large bowl. Whisk vinegar, lemon peel and 3 tablespoons oil in small bowl. Season with salt and pepper. (Vegetables and dressing can be made 8 hours ahead. Chill vegetables; let dressing stand at room temperature. Before continuing, rewarm vegetables in microwave.) Pour dressing over; toss to coat. Serve warm.

LEMON VINAIGRETTE

Lemon Vinaigrette image

Provided by Ina Garten

Categories condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 3

Ingredients

1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
Kosher salt and freshly ground black pepper

Steps:

In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

ROASTED VEGETABLES WITH FRESH LEMON AND MUSTARD VINAIGRETTE

Roasted Vegetables with Fresh Lemon and Mustard Vinaigrette image

Make and share this Roasted Vegetables with Fresh Lemon and Mustard Vinaigrette recipe from Food.com.

Provided by cooking_geek

Categories Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

2 cups cooked potatoes, slices
2 carrots, peeled and cut into 2 ' pieces
1 medium yellow onion, cut into 6 wedges
1 red bell pepper, seeded and deveined cut into 1 ' strips
1 green bell pepper, seeded and deveined cut into 1 ' strips
1 yellow squash, cut in quarters lengthwise
1 green zucchini, cut in quarters lengthwise
2 tablespoons olive oil
2 tablespoons olive oil
1 tablespoon water
1 teaspoon red wine vinegar
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced shallot
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon chopped fresh herb (basil, oregano rosemary, or parsley)

Steps:

Preheat oven to 425 degrees F.
Place vegetable's and olive oil in large baking pan.
Mix well.
Roast 30-35 minutes or until vegetables are tender.
Denser vegetables will take longer to cook!
Whisk vinaigrette ingredients together in a medium size bowl while vegetables roast.
Place roasted vegetables in a serving bowl.
Add vinaigrette to taste.
Toss to coat.
Garnish with fresh herbs.

Nutrition Facts : Calories 117.5, Fat 7, SaturatedFat 1, Sodium 171.5, Carbohydrate 13.2, Fiber 2.6, Sugar 3.7, Protein 1.9

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

Roasted Asparagus with Lemon Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

GRILLED VEGETABLE SALAD WITH LEMON-MUSTARD VINAIGRETTE

Grilled Vegetable Salad with Lemon-Mustard Vinaigrette image

Categories Salad Citrus Garlic Herb Mustard Onion Tomato Appetizer Vegetarian Asparagus Corn Zucchini Grill Grill/Barbecue Healthy Endive Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 20

Ingredients

Vinaigrette
3 tablespoons red wine vinegar
1 shallot, finely chopped
1 garlic clove, minced
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3/4 cup extra-virgin olive oil
Vegetables
20 asparagus spears, each trimmed to 5-inch length
8 green onions, green tops trimmed
4 medium zucchini, each cut lengthwise into 1/4- to 1/3-inch-thick slices
2 large ears of corn, husked
4 medium heads of Belgian endive
2 small heads of radicchio, halved through core
6 plum tomatoes, halved lengthwise
Olive oil (for brushing)

Steps:

For vinaigrette:
Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
For vegetables:
Prepare barbecue (medium-high heat). Arrange all vegetables on baking sheets. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, about 5 minutes for green onions, 8 minutes for asparagus and zucchini, and 10 minutes for corn. Return vegetables to same sheets.
Grill endive and radicchio until lightly charred, turning often, about 8 minutes. Transfer to baking sheets with other vegetables. Place tomatoes, skin side down, on grill and cook until just charred, about 3 minutes. Turn tomatoes; grill until just beginning tosoften, about 1 minute longer. Transfer to sheets with other vegetables.
Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise. Remove cores from endive and radicchio. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Mix vinaigrette into vegetables. Season with salt and pepper.

Tips:

Choose firm vegetables: Select vegetables that are firm and not too soft, as they will hold their shape better during roasting.
Cut vegetables uniformly: Cut the vegetables into uniform sizes so that they cook evenly.
Toss vegetables with oil and seasonings: Before roasting, toss the vegetables with olive oil, salt, and pepper. This will help them to brown and develop flavor.
Roast vegetables at a high temperature: Roast the vegetables at a high temperature (425°F or 220°C) to caramelize them and bring out their natural sweetness.
Don't overcrowd the pan: Do not overcrowd the pan with vegetables, as this will prevent them from roasting evenly.
Roast vegetables until tender: Roast the vegetables until they are tender but still have a slight bite to them.
Make the vinaigrette while the vegetables are roasting: While the vegetables are roasting, make the lemon-mustard vinaigrette. This will allow the flavors to meld and develop.
Drizzle the vinaigrette over the vegetables: Once the vegetables are roasted, drizzle them with the vinaigrette and toss to coat.
Serve the vegetables warm or at room temperature: Roasted vegetables can be served warm or at room temperature. They are a great side dish for grilled meats, fish, or poultry.

Conclusion:

Roasted vegetables with fresh lemon and mustard vinaigrette is a delicious and healthy side dish that is perfect for any occasion. The roasted vegetables are caramelized and flavorful, while the lemon-mustard vinaigrette adds a bright and tangy flavor. This dish is sure to please everyone at your table.