Roasted Root Vegetables with Meyer Lemons

Roasted Root Vegetables

Photo Credit: Mette Nielsen

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Roasted Root Vegetables with Meyer Lemons

Yield 4 servings

These Roasted Root Vegetables with Meyer Lemons make a delicious side dish or a simple vegan dinner if tossed with rice or pasta.

Ingredients

  • 1 pound fingerling potatoes, cut into 2-inch pieces
  • ½ pound carrots, cut into 2-inch pieces
  • ½ pound parsnips, cut into 2-inch pieces
  • ½ pound golden beets, cut into 2-inch pieces
  • 1 head garlic, cloves removed and peeled
  • 1 Tablespoon chopped fresh thyme
  • 2 Meyer lemons, cut into thin slices and seeded
  • 2 Tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • Chopped parsley for garnish

Instructions

Preheat the oven to 450°F. In a large bowl, toss together the potatoes carrots, parsnips, beets, garlic, thyme, and lemons with the olive oil. Season with salt and pepper. Turn onto baking sheets and roast until the vegetables and lemons are nicely browned. Serve garnished with the parsley.