by Sagegreen
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Sagegreen's Notes:
4 organic carrots, peeled Ask a question about this ingredient
1 parsnip, peeled Ask a question about this ingredient
1 golden beet, peeled Ask a question about this ingredient
1 yellow pepper, sliced and de-seeded Ask a question about this ingredient
1 Spanish or Vidalia onion, peeled and quartered Ask a question about this ingredient
6 cloves of garlic, whole Ask a question about this ingredient
1 Meyer lemon, quartered Ask a question about this ingredient
1 teaspoon ground sumac Ask a question about this ingredient
1/2 teaspoon Aleppo pepper Ask a question about this ingredient
sprinkle of sea salt Ask a question about this ingredient
1/4 teaspoon fresh milled pepper Ask a question about this ingredient
olive oil Ask a question about this ingredient
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.
Ask a question about this stepCoat 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.
Ask a question about this stepBake 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.
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
great minds think alike...look at my recipe.