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:
1

Peel and cut beets and onion into wedges.

2

Peel and cut carrots and parsnips.

3

Cut lemons in half.

4

Preheat oven to 375°F.

Make:
5

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

6

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

7

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

8

Roast vegetables until beets have softened - about 30 minutes.

9

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

10

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

11

Top with herbs if desired.

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 [freeze-dried herbs are now available in most grocery stores and are an excellent option]
 Parchment paper

Directions

Prep:
1

Peel and cut beets and onion into wedges.

2

Peel and cut carrots and parsnips.

3

Cut lemons in half.

4

Preheat oven to 375°F.

Make:
5

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

6

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

7

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

8

Roast vegetables until beets have softened - about 30 minutes.

9

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

10

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

11

Top with herbs if desired.

Lemon Garlic Roasted Winter Vegetables