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 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