Lemon Garlic Roasted Winter Vegetables


Lemon Garlic Roasted Winter Vegetables

February 7, 2017


2 small beets, peeled and cut into 1/2" wedges

6 carrots, peeled and chopped into 3" lengths

2 lemons, in half

1 head of garlic

4 parsnips, peeled and chopped into 3" lengths

1 sweet onion, peeled and cut into wedges

2 tablespoons olive oil

Salt and pepper to taste

Herbs for garnish [freeze-dried herbs are now available in most grocery stores and are an excellent option]

Parchment paper



1Peel and cut beets and onion into wedges.

2Peel and cut carrots and parsnips.

3Cut lemons in half.

4Preheat oven to 375°F.


1Place cut vegetables and lemons in a large bowl. Toss with olive oil and some salt.

2Place vegetables on large, parchment-lined baking pan [use two if needed, you don't want vegetables crowded.]

3Cut top portion off garlic head to expose tips of cloves. Drizzle with a bit of oil and nestle in vegetables.

4Roast vegetables until beets have softened - about 30 minutes.

5Remove from oven. Squeeze garlic cloves into small bowl and mask with fork. Squeeze lemons into garlic paste.

6Toss Vegetables with garlic[lemon paste and season with salt and pepper.

7Top with herbs if desired.

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