Author Notes
I have featured carrots with a few choice friends to season and roast together. —Sagegreen
Ingredients
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4
organic carrots, peeled
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1
parsnip, peeled
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1
golden beet, peeled
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1
yellow pepper, sliced and de-seeded
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1
Spanish or Vidalia onion, peeled and quartered
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6
cloves of garlic, whole
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1
Meyer lemon, quartered
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1 teaspoon
ground sumac
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1/2 teaspoon
Aleppo pepper
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sprinkle of sea salt
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1/4 teaspoon
fresh milled pepper
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olive oil
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Meyer lemon wedges
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dill for garnish
Directions
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Cut the carrots and parsnip into 4 inch lengths. Then quarter lengthwise. Slice the beets and quarter the onion. Preheat the oven to 375 degrees.
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Coat the bottom of a large shallow pan with olive oil. Arrange all the vegetables and lemon in the pan in a single layer. Sprinkle the salt, pepper, and spice on top. Turn the veggies over and around to coat with oil on all sides.
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Bake in the oven for about 50 minutes until browned on the outside and cooked through. Midway turn the veggies over. Serve as a side. Squeeze lemon juice on top and garnish with fresh dill. Brown rice and teff cooked in carrot juice are featured with these roasted veggies.
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