Chef Christina Pirello
Lemon Scented Roasted Vegetables
Lemon Scented Roasted Vegetables
Rated 5.0 stars by 1 users
Category
Side Dish
Servings
2 servings
Prep Time
10 minutes
Cook Time
55 minutes
Author:
Chef Christina Pirello
Ingredients
-
4 shallots, peeled and halved lengthwise
-
8 Sweet Baby Carrots
-
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
-
3 dried bay leaves
-
1/4 cup hazelnuts
-
1/2 cup pecans, halved
-
6 dried apricots, coarsely minced
-
2 tablespoons extra virgin olive oil
-
Soy sauce
-
2 organic lemons, grated zest sprigs
-
Organic parsley for garnish
Directions
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.
Filed in:
Dried Apricots,
Dried Bay Leaves,
Hazelnuts,
Lemon Scented Roasted Vegetables,
Nuez Pecan,
Organic Baby Jewel Sweet Potatoes (Yams),
Organic Celery,
Organic Cut Sweet Baby Carrots,
Organic Lemon,
Organic Parsley,
parsnips,
Pecans,
Shallots,
Side Dish,
Sweet Baby Carrots,
Sweet Potatoes
