I have featured carrots with a few choice friends to season and roast together. —Sagegreen
organic carrots, peeled
golden beet, peeled
yellow pepper, sliced and de-seeded
Spanish or Vidalia onion, peeled and quartered
cloves of garlic, whole
Meyer lemon, quartered
sprinkle of sea salt
fresh milled pepper
Meyer lemon wedges
dill for garnish
In This Recipe
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.
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.
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.