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Roasted Root Vegetables with Meyer Lemon

by Ronne Day

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This versatile side dish is delicious with just about any kind of meat, poultry, or fish. For the vegetables to roast evenly together, the turnips, which cook more quickly than the carrots and parsnips, are cut slightly larger. Serves 4 to 6

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1 lb. carrots (about 5 medium), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces
1 lb. parsnips (about 5 large), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces, cores removed
1 lb. medium purple-top turnips (2 or 3), scrubbed, trimmed, and cut into 3/4-inch wedges
1 Meyer lemon, top and bottom ends trimmed, quartered lengthwise and sliced crosswise 1/8 inch thick, seeds removed
1/4 cup extra-virgin olive oil
1 Tbs. finely chopped fresh rosemary
2 tsp. minced fresh garlic
1/2 tsp. ground cumin
Kosher salt
Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with heavy-duty aluminum foil.

In a large bowl, combine the carrots, parsnips, turnips, lemon, oil, rosemary, garlic, cumin, 1 tsp. salt, and 1/2 tsp. pepper; toss to coat. Spread in an even layer on the baking sheet and roast, tossing once, until tender when pierced with a fork and golden-brown on the edges, 40 to 50 minutes.

Season to taste with salt and pepper and serve.

nutrition information (per serving):
Calories (kcal): 190; Fat (g): 10; Fat Calories (kcal): 80; Saturated Fat (g): 1.5; Protein (g): 2; Monounsaturated Fat (g): 7; Carbohydrates (g): 26; Polyunsaturated Fat (g): 1; Sodium (mg): 280; Cholesterol (mg): 0; Fiber (g): 8;

photo: Scott Phillips

From Fine Cooking 120 , pp. 19

October 25, 2012