The Spamwise Chronicles

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.

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.

One thought on “Roasted Vegetables with Lemon and Herbs

  1. Pingback: Roasted Vegetables, with Lemon and Herbs « The Spamwise Chronicles

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