Lemony Roasted Winter Vegetables

By Anita | Wild Thistle Kitchen

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes

Number of servings

ingredients

  • 1 sweet potato, peeled and diced into 1-inch cubes
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 2 medium parsnips, peeled and cut into 1-inch pieces
  • 1 red onion, peeled and sliced into wedges
  • 1 fennel bulb, sliced into wedges
  • .5 pound brussels sprouts, trimmed and halved
  • 2 lemons, cut into wedges
  • .25 cup extra virgin olive oil
  • 1 head of garlic, cloves separated but not peeled
  • 1 teaspoon cumin
  • 1 teaspoon paprika (smoked if you have it)
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • .50 teaspoon ground black pepper
  • 1 lemon, zest and juice

Directions

  1. Preheat oven to 425 degrees F.
  2. Toss vegetables and lemon wedges in a large bowl with olive oil and spices.
  3. Spread vegetables in a single layer on a rimmed baking tray. Roast for 30 minutes until vegetables are tender and beginning to brown.
  4. Add lemon zest and juice before serving.
  5. The garlic will be soft and roasted too, just squeeze it out of the skins for serving.
  6. Notes: Use your favorite combination of hearty winter vegetables here. If you don’t love one, leave it out and double up on another. Choose a rainbow of colors for a beautiful presentation and a variety of nutrients. This seasoning blend is universal and tastes great with any and all veggies and the combination of roasted and fresh lemon is so delicious and really brings it all together. The fresh lemon zest and juice at the end brightens and enhances the flavors without the need for additional salt.
  7. Other winter veggies you could use: turnips, potatoes, winter squash, rutabaga, beets. Cauliflower and broccoli would be very good, but they would cook in less time than the heartier vegetables so I would suggest adding them during the last 15 minutes of cooking time.

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