Roasted vegetables with lemon and herbs

red-skinned potaotes, diced
baby brussel sprouts
turnips, diced
shallots, peeled and quartered
Vidalia onion, diced
extra-virgin olive oil
kosher salt
cracked black pepper
1 T. unsalted butter
fresh lemon juice, to taste

Toss vegetables with EVOO, salt and pepper. Roast in a pre-heated 350 F oven for 45 minutes to 1 hour.

When finished, fold in 1 tablespoon unsalted butter and juice of half a lemon. Sprinkle with chopped chives or parsley and serve immediately.

Also best with carrots, parsnips, squash, pumpkin or other autumn/winter root vegetables.

04 Nov This entry was published on November 4, 2007 at 2:38 am and is filed under food, general. Bookmark the permalink. Follow any comments here with the RSS feed for this post.