Lemon Garlic Roasted Winter Vegetables
Lemon Garlic Roasted Winter Vegetables
February 7, 2017
Ingredients
2 small beets, peeled and cut into 1/2" wedges
6 carrots, peeled and chopped into 3" lengths
4 parsnips, peeled and chopped into 3" lengths
1 sweet onion, peeled and cut into wedges
Herbs for garnish [freeze-dried herbs are now available in most grocery stores and are an excellent option]
Directions
Prep:
1Peel and cut beets and onion into wedges.
2Peel and cut carrots and parsnips.
3Cut lemons in half.
4Preheat oven to 375°F.
Make:
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.
