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Lemon Scented Roasted Vegetables
By Chef Christina Pirello


4 Shallots peeled and halved lengthwise
4 parsnips - halved or quartered (depending on size)
2 Sweet Potatoes cut into 1 inch wedges
3 stalks Organic Celery cut into 1 inch pieces
1/4 cup Hazelnuts
1/2 cup Pecans halved
6 Dried Apricots coarsely minced
2 tablespoons Extra Virgin Olive Oil
Soy Sauce
2 Organic Lemon grated zest sprigs
Organic Parsley for garnish


Preheat oven to 350 degrees. Lightly oil a large, shallow baking dish.

Combine the vegetables, bay leaves, nuts, and apricots in a 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 to 15 minutes more, or until the vegetables are lightly browned.

Remove from oven and toss with the lemon juice, taking care not to break the vegetables.

Serve garnished with parsley sprigs.