Roasted Parsnips, Squash and Meyer Lemon on Greens
Roasted veggies are like dessert. Add to them the sweet tartness of Meyer lemon and you have a perfect combination of flavors. Served on a bed of steamed greens and you have a fabulous, nutrient dense side dish.
3-4 parsnips, cut diagonally into 1/2 inch-thick slices
1 small butternut squash, halved, seeded, sliced into _-inch thick slices
20 large fresh garlic cloves, peeled, left whole
1 red onion, halved, thickly sliced
1 Meyer lemon, halved, seeded, cut into 1/8-inch thick slices
6-7 tablespoons extra virgin olive oil
2-3 tablespoons balsamic vinegar
2-3 teaspoons sea salt
Cracked black pepper
2-3 sprigs fresh parsley, minced, for garnish
3-4 leaves kale, lightly steamed, thinly sliced
Preheat oven to 375 degrees and lightly oil a large, rimmed baking sheet. Combine vegetables, lemon, oil, vinegar and salt in a mixing bowl and toss to coat. Arrange prepared vegetables in the baking sheet, taking care to avoid overlap to ensure even browning.
Bake, uncovered, for 20 minutes. Stir vegetables, re-arrange them in a single layer and return to oven to bake for 20 more minutes. Continue roasting vegetables until they are tender and browned at the edges. Remove vegetables from oven and transfer to a serving platter that has been lined with cooked kale. Season lightly with cracked black pepper and a sprinkle of parsley. Serve hot.
Makes 4-5 servings.