“Roasted vegetables are an easy side dish as they give you time to prepare the rest of your meal while they roast in the oven. This recipe is tossed with a citrusy dressing and then sprinkled with a fragrant gremolata of parsley, scallions, sun-dried tomatoes, and toasted almonds. There’s so much flavor in this dish that it works best with something simple like grilled fish or chicken.”
1 medium butternut squash, peeled, seeded, and cut into ½-inch pieces
2 tablespoons olive oil, divided
½ teaspoon salt, divided
½ medium head cauliflower, trimmed and cut into ½-inch slices (1¾ cups)
½ medium bunch broccoli, trimmed and cut into ½-inch slices (1½ cups)
1 cup red bell pepper, seeded and cut into bite-size strips (1 large)
2 tablespoons lemon juice
2 tablespoons frozen orange juice concentrate, thawed
2To prepare vegetables, place squash in a large shallow baking pan. Drizzle with 1 tablespoon oil and sprinkle with ¼ teaspoon salt. Bake, uncovered, for 20 minutes. Add cauliflower, broccoli, and bell pepper; toss to coat. Bake, uncovered, 20 to 25 minutes more or until the vegetables are tender.
3Meanwhile, whisk together the remaining 1 tablespoon oil, the lemon juice, orange juice concentrate, garlic, ground pepper, orange peel, and the remaining ¼ teaspoon salt in a small bowl; set aside.
4For gremolata, stir together parsley, scallions, sun-dried tomatoes, and almonds in another bowl.
5Add the lemon juice mixture to the roasted vegetables; toss to coat. Transfer to a serving dish; sprinkle with the gremolata.