Roasted Fall Veggies With Lemon and Mustard Vinaigrette

Recipe by Kittencalrecipezazz

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.

Top Review by MinnesotaSummer

AWESOME!!!!! This will definitely become a regular at my house! The combination was perfect. I ended up using a yellow bell pepper instead of a red one after I cut into mine and found it was rotten...I also added some mushrooms, and some very thin slices of sweet potatoes because I had some on hand...I served this on top of jasmine rice for the perfect dinner that kept my appetite at bay well into the following day.

Ingredients Nutrition


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

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