Skip to content

Roasted Vegetables with Lemon and Herbs

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.

1 reply »

What's your opinion?

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

In the Pantry

%d bloggers like this: