- Prep time
- 15 minutes + 2 hours soaking
- Cook time
- 15 minutes
- 4-6 servings
Add some zing to your seasonal roasted veggies with the unique savory tang of preserved lemons.
- 2 preserved lemons
- 1 bunch broccoli florets
- 1 yellow onion, large diced
- 1 red bell pepper, large diced
- 1 bunch baby carrots, cut on the bias
- ½ pound green beans, cut into 2-inch pieces
- ¼ cup plus 2 tablespoons olive oil
- 3 cloves garlic, minced
Soak preserved lemons in water for 2 hours. Cut each preserved lemon into 6 wedges, then rinse under running water to remove any excess salt. Cut each wedge into ¼-inch thick wedges and set aside.
Heat oven to 400°F.
Toss the vegetables with 2 tablespoons of olive oil and lay in a single layer on a lined baking sheet. Roast in the oven for 10-15 minutes or until the vegetables begin to brown.
In a small sauce pot, heat the remaining olive oil on medium heat. Add the garlic and cook for 15 seconds. Add the preserved lemon wedges and stir, then remove from heat.
Transfer the roasted vegetables to a bowl and add the garlic lemon oil. Toss to coat and serve.