Ingredients:

  • 2 medium carrots, sliced into rounds (about 200g)
  • 2 medium zucchini, diced (about 300g)
  • 1 red bell pepper, chopped (about 150g)
  • 1 yellow onion, cut into wedges (about 160g)
  • 2 tablespoons olive oil (30ml)
  • Salt and black pepper, to taste
  • 1 orange, juiced (about 60ml) and zested
  • 1 lemon, juiced (about 30ml) and zested
  • 1 tablespoon honey or maple syrup (15ml)
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
  • 1 clove garlic, minced

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Wash and chop the carrots, zucchini, bell pepper, and onion. Place them in a large mixing bowl.
  3. Drizzle the olive oil over the vegetables. Sprinkle with salt and pepper, then toss to coat evenly.
  4. Line a baking sheet with parchment paper. Spread the seasoned vegetables in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through until tender and golden brown.
  5. In a separate bowl, whisk together orange juice, lemon juice, honey, zest, oregano, thyme, and garlic to prepare the herbed citrus glaze.
  6. Once the vegetables are roasted, drizzle the herbed citrus glaze over them. Toss gently to coat, then serve warm.