Roasted vegetables are sweet, succulent and completely satisfying. Add a wee bit of Meyer lemon to the mix and you enhance the sweetness without becoming cloying.
Makes 4-5 servings
3-4 parsnips, cut diagonally into ¼-inch thick slices
1 small butternut squash, halved, seeded, sliced into ¼-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 flatleaf parsley, minced, for garnish
3-4 leaves kale, lightly steamed, thinly sliced
Preheat oven to 375o 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.
Cook’s Tip: Meyer lemon is very special, but if you can’t get your hands on one, just use a regular lemon.