Herb Roasted Vegetables with Lemon
Makes 10 servings, 1 cup each
Prep Time: 45 minutes
Total Time: 1 hour and 20 minutes
Ease of Preparation: Easy
10 cloves garlic, 7 left whole, 3 mashed into a paste (see Tip)
2 medium potatoes, cut into 1/2" chunks
2 medium carrots, cut crosswise into 1/2" chunks
2 small fennel bulbs, trimmed and cut into 1/2" wedges
1 small acorn squash, cut into 1/2" chunks
1 medium sweet potato, cut into 1/2" chunks
1 small red onion, cut into 1/2" wedges
1 lemon, cut into 1/2" chunks
1/4 cup olive oil
2 tablespoons fresh thyme leaves
2 tablespoons roughly chopped fresh rosemary leaves
1 2″-piece ginger, peeled and minced (2 tablespoons)
1. Heat oven to 425°.
2. Peel and seed your vegetables as appropriate then cut into chunks or wedges. Combine whole garlic cloves, potatoes, carrots, fennel, squash, sweet potatoes, onion, and lemon in a large bowl.
3. Whisk together garlic paste, oil, thyme, rosemary, and ginger in a small bowl; pour over vegetables, and toss until evenly coated.
4. Spread vegetables on a rimmed baking sheet insuring they do not overlap, and bake. Stir vegetables halfway through cooking. Bake until golden brown and tender (to your liking), about 40 minutes.
Tips & Tricks
Tip: You can purchase garlic paste in your local supermarket. If purchasing garlic paste then you only need 7 cloves of garlic. You would use 2 teaspoons of garlic paste.
Nutritional Notes: per serving: calories 240; fat 6g (sat 0.9g, mono 4g, poly 0.9g); iron 2mg; cholesterol 0mg; calcium 101mg; carbohydrate 46g; sodium 114mg; protein 4.5g; fiber 8g
Nutrition Bonus: Vitamin A: 470% daily value; Vitamin C: 40% dv; Calcium: 10% dv; Iron: 10% dv