Spring Lemony Root Vegetables
Ingredients
- olive oil
- 4 large carrots, peeled and chopped
- 4 large parsnips, peeled and chopped
- 4 cloves garlic, roughly chopped into large slices (don't mince these, they will burn)
- 3 tbsp whole amonds
- 3 tbsp pumpkin or sunflower seeds
- 1 bunch fresh dill, chopped
- 3 tsp dijon mustard
- 3 tbsp fresh lemon juice
- salt
- pepper
Instructions
- Preheat the oven to 400ยบ F. Line a large baking sheet with parchment paper.
- In a large bowl, combine all of the prepared carrots, parsnips, and garlic with a generous drizzle of olive oil and a sprinkle of salt and pepper. Toss them thoroughly so that each piece is well-coated.
- Lay the vegetables out flat on the prepared baking sheet. If there's not enough room to have all of them laying flat, use a second pan to spread them out. If they're too close together, they get wet and don't caramelize!
- Roast for 30 minutes. Remove them from the oven, toss the vegetables to rotate them all well, and return them to the oven. They should be getting soft and golden but not very brown just yet. Roast for about 10 minutes more.
- Add the almonds and seeds to the pan(s), return them to the oven, and roast for 10 minutes more. While those are finishing, combine 3 tbsp olive oil with the 3 tbsp lemon juice, 3 tsp dijon, plus salt and pepper. Whisk thoroughly.
- Once the vegeables are caramlized and very golden, and the nuts are toasted, remove them from the oven. Drizzle the vinegarate over the vegetables, and toss them gently to combine. Sprinkle the fresh dill over everything and serve hot. Enjoy!