Roasted vegetables with lemon and herbs
red-skinned potaotes, diced
baby brussel sprouts
shallots, peeled and quartered
Vidalia onion, diced
extra-virgin olive oil
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.