Name: Lemon Garlic Roasted Winter Vegetables
Ingredients: 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; Parchment paper

AuthorJeanne Petrucci

Yields1 Serving

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

Prep:

Peel and cut beets and onion into wedges.

Peel and cut carrots and parsnips.

Cut lemons in half.

Preheat oven to 375°F.

Make:

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