
Peel and cut beets and onion into wedges.
Peel and cut carrots and parsnips.
Cut lemons in half.
Preheat oven to 375°F.
Place cut vegetables and lemons in a large bowl. Toss with olive oil and some salt.
Place vegetables on large, parchment-lined baking pan [use two if needed, you don't want vegetables crowded.]
Cut top portion off garlic head to expose tips of cloves. Drizzle with a bit of oil and nestle in vegetables.
Roast vegetables until beets have softened - about 30 minutes.
Remove from oven. Squeeze garlic cloves into small bowl and mask with fork. Squeeze lemons into garlic paste.
Toss Vegetables with garlic[lemon paste and season with salt and pepper.
Top with herbs if desired.
Ingredients
Directions
Peel and cut beets and onion into wedges.
Peel and cut carrots and parsnips.
Cut lemons in half.
Preheat oven to 375°F.
Place cut vegetables and lemons in a large bowl. Toss with olive oil and some salt.
Place vegetables on large, parchment-lined baking pan [use two if needed, you don't want vegetables crowded.]
Cut top portion off garlic head to expose tips of cloves. Drizzle with a bit of oil and nestle in vegetables.
Roast vegetables until beets have softened - about 30 minutes.
Remove from oven. Squeeze garlic cloves into small bowl and mask with fork. Squeeze lemons into garlic paste.
Toss Vegetables with garlic[lemon paste and season with salt and pepper.
Top with herbs if desired.