Author Notes
I have featured carrots with a few choice friends to season and roast together. —Sagegreen
Continue After Advertisement
Ingredients
-
4
organic carrots, peeled
-
1
parsnip, peeled
-
1
golden beet, peeled
-
1
yellow pepper, sliced and de-seeded
-
1
Spanish or Vidalia onion, peeled and quartered
-
6
cloves of garlic, whole
-
1
Meyer lemon, quartered
-
1 teaspoon
ground sumac
-
1/2 teaspoon
Aleppo pepper
-
sprinkle of sea salt
-
1/4 teaspoon
fresh milled pepper
-
olive oil
-
Meyer lemon wedges
-
dill for garnish
Directions
-
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.
See what other Food52ers are saying.