Lemon roasted root vegetables
Lemons are such an important ingredient in Mediterranean cuisine that many families grow their own lemon tree to provide plenty of fresh lemons for salads and in cooking.
Used mostly in food preparation for their fresh tart flavour, this citrus fruit also has many health benefits including:
High in vitamin C and antioxidants
Improves immunity
Anti-inflammatory
Helps increase iron absorption
Drinking lemon water first thing in the morning kick starts your metabolism
Substitute any of your favourite seasonal root vegetables in this lemony roasted root vegetable recipe. This comforting side dish compliments a meat-based main, roast or can be served as part of a vegetarian meal.
LEMON ROASTED ROOT VEGETABLES
Serves 6-8
4 - 6 medium potatoes, peeled and quartered lengthways
1 -2 parsnips thickly sliced
2 medium carrots, thickly sliced
3 - 4 shallots, peeled and halved
2 bay leaves
Juice of 1 1/2 - 2 lemons
1/4 cup extra virgin olive oil
1 cup water
Sea salt
Preheat the oven to 220 degrees C / 425 degrees F.
Place all the vegetables into a medium sized baking tray. Season with salt and pour over the lemon juice, olive oil and water. Toss well.
Cover with a sheet of baking paper followed by a sheet of foil. Bake for 1 hour or until the vegetables are cooked through.
Reduce the heat to 200 degrees C / 400 degrees F and roast uncovered for another 30 minutes or until the vegetables are golden. Serve warm drizzled with some of the lemon sauce from the baking tray.
