Lemon & Herb Oven-Roasted Dinner

This simple recipe is another one of my spring favorites, and it would be lovely for Ostara, Easter, or Passover! You will need some Magickal Seasoning Blend, so start by mixing up a batch if you haven’t already:

You will also need Dijon mustard, poultry seasoning, a little oil, some frozen green beans, and all of these:

Zest and juice the lemons:

Spray your roasting pan with non-stick spray, slice the onions, and cut up the potatoes and carrots. I used a French fry cutter for the carrots, but you can cut them by hand if you prefer:

Mix up the lemon herb mixture. (I use Grey Poupon mustard and Spice Island poultry seasoning, because I like their flavors better than that of other brands.) Combine the two seasonings, mustard, 2 tsp of the lemon zest, and the oil in a bowl and whisk them together:

Add the lemon juice:

Whisk well to combine:

Pour the mixture over the vegetables:

Break up any large wedges of onion that didn’t separate on their own:

Toss the vegetables until all the lemon herb mixture is evenly distributed:

Roast in the oven for 20 minutes, then add 1 lb of frozen green beans and stir them in:

Roast for another 20 minutes, and then stir again:

Roast for a third and final 20 minutes, until the vegetables are tender:

The vegetables are tender, but not browned enough, so pop the pan under the broiler until they are golden brown:

Garnish with the remaining lemon zest and either chopped chives or parsley. Enjoy!



Lemon & Herb Oven-Roasted Dinner

Simple, but delicious lemon herb roasted vegetables.

Course Main Course
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 306 kcal
Author Deborah Mesdag


  • 2 lbs Russet Potatoes
  • 1 1/2 lbs (peeled weight) Yellow Onions
  • 1 1/2 lbs (peeled weight) Carrots
  • 1 lb Frozen Green Beans
  • 36 g (3 TBS) Magickal Seasoning Blend
  • 7.5 g (1 1/2 tsp) Dijon Mustard
  • 3.0 g (2 tsp) Lemon Zest
  • 1.5 g (1 1/2 tsp) Poultry Seasoning
  • 42 g (3 TBS) Canola Oil
  • 80 g (1/3 c) Fresh Lemon Juice


  1. Spray your roasting pan with non-stick cooking spray, then slice your onions, and cut up your carrots and potatoes. The onion slices should be about 1/2 inch wide. The carrot sticks should be about 1/3" thick and about 3" long. The potatoes should be cut into 1" chunks. Add cut up vegetables to the roasting pan as you go.

  2. Whisk the Magickal Seasoning Blend, poultry seasoning, Dijon mustard, 2 tsp of lemon zest, and the oil together in a medium-sized bowl. Whisk in the lemon juice.

  3. Pour the mixture over the vegetables in the pan.

  4. Separate any large chunks of onion into slices, then toss the lemon mixture and the vegetables together until all the vegetables are evenly coated.

  5. Roast at 400 degrees for 20 minutes. Add the frozen green beans to the other vegetables and stir to combine. 

  6. Roast for 20 more minutes, then stir again. Roast for 20 more minutes.

  7. Stir again, then put the pan under the broiler until the vegetables are golden brown. Remove from the oven.

  8. Garnish with the remaining lemon zest and some chopped chives or parsley. 

Recipe Notes

You really need a digital kitchen scale, but here are the approximate amounts of the vegetables if you don't have one: 10 large carrots, 6 medium sized russet potatoes, and 3 medium-large yellow onions. You will also need 2 lemons.



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