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Lemon Scented Roasted Vegetables

Sweet roasted vegetables are so tender and satisfying, so luscious, they could double as dessert. Adding a touch of lemon elevates the sweet taste and makes them more digestible.
6 shallots -- peel half lengthwise 
10 baby carrots 
4 parsnips -- chunks 
2 sweet potatoes -- cut into 1 inch wedges 
4 stalks celery -- cut into 1 inch pieces 
4 bay leaves 
1/4 cup hazelnuts 
1/2 cup pecans 
8 dried apricots -- coarsely minced 
3 tablespoons extra virgin olive oil 
2 lemons -- zested and juiced 
1 bunch fresh flat leaf parsley 

Preheat the oven to 350 degrees. Lightly oil a large shallow baking dish. Combine the vegetables, bay leaves, nuts, and apricots mixing bowl and drizzle generously with olive oil. Turn gently to coat ingredients. Sprinkle lightly with soy sauce and add the lemon zest. Mix well to coat. Spread the vegetable mixture evenly in prepared baking dish. 

Cover and bake about 40 minutes or until tender. Remove cover and bake 10-15 minutes more, or until the vegetables are lightly browned. Remove from oven and toss with lemon juice, taking care not to break the vegetables. Serve garnished with parsley sprigs.  


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