Best Vegetables With Lemon Sauce Recipes

ROASTED VEGETABLES WITH TAHINI LEMON SAUCE

Roasted Vegetables with Tahini Lemon Sauce image

Roasted vegetables are dressed lightly with a garlicky tahini lemon sauce with bright parsley to brighten the flavor.

Provided by Liz DellaCroce

Time 35m

Number Of Ingredients 11

Ingredients

1 head cauliflower (cut florets)
2 sweet potatoes (cut cubes)
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup parsley (minced)
2 tablespoons tahini
1 juice and zest of lemon
1 clove garlic (grated)
1/2 teaspoon salt
1/4 cup hot water

Steps:

Pre-heat oven to 400.
Toss cauliflower and sweet potato with olive oil, salt, and pepper then spread out in an even layer on a foil-lined baking sheet. Roast for 20-25 minutes or until browned.
In a small bowl, whisk together tahini, lemon juice/zest, garlic, and salt. Slowly add in the hot water until desired consistency is reached. Stir in parsley and set aside.
When vegetables are done roasting, serve on a platter and drizzle with tahini lemon parsley sauce. Serve warm or at room temp.

Nutrition Facts : Calories 123 kcal, Carbohydrate 14.2 g, Protein 3.3 g, Fat 6.8 g, SaturatedFat 0.9 g, Sodium 445 mg, Fiber 4.1 g, Sugar 4.3 g, UnsaturatedFat 5.9 g, ServingSize 1 serving

VEGETABLES WITH BROCCOLI LEMON SAUCE

Vegetables with Broccoli Lemon Sauce image

Provided by Sandra Lee

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

12 small red potatoes, cut into quarters
1 large green or red bell pepper, cut into 1/4-inch rings
2 cups broccoli florets
1 (10.5-ounce) can 98 percent fat-free cream of broccoli soup
1/2 cup low-fat mayonnaise
4 green onions, finely chopped
1 tablespoon lemon juice
1/4 teaspoon dried thyme leaves, crushed

Steps:

Place potatoes in a saucepan and cover with water. Heat to a boil and then reduce heat to low for 10 minutes. Add pepper and broccoli. Cook for 5 minutes or until vegetables are tender. Strain. In a separate saucepan, mix soup, mayonnaise, onions, lemon juice, and thyme. Heat through. Serve over vegetables.

LEMON BUTTER SEASONED VEGETABLES

Lemon Butter Seasoned Vegetables image

These are great with any kind of beef. My kids love them too! They always fight over the carrots!

Provided by Mikki

Categories Side Dish Vegetables

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

6 potatoes, unpeeled and chopped
½ pound baby carrots
6 tablespoons butter, melted
¼ cup lemon juice
1 teaspoon salt
½ teaspoon pepper
1 tablespoon Italian seasoning

Steps:

Place potatoes and carrots in a steamer over boiling water, and cover. Cook until tender but still firm, about 15 minutes.
To the melted butter add the lemon juice, salt, pepper and Italian seasoning. Pour over potatoes and carrots and toss.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 43.1 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 5.3 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 958.9 mg, Sugar 3.7 g