Roasted root vegetables are an ideal winter side dish, and when they become brown and caramelized, they have a sweetness that can satisfy your sugar cravings.
Usually, it’s plenty to toss them with just olive oil, salt, and pepper, but when you want a bit more, this is your dish. The citrus adds brightness, the sage adds softness, and when are whole roasted garlic cloves not a good thing?
- 1 pound/455 g carrots, cut diagonally into 1/4-inch/0.65 cm slices
- 1 pound/455 g parsnips, cut diagonally into 1/8-inch/0.3 cm slices
- 20 garlic cloves
- 1/2 lemon, cut crosswise into 1/8-inch/0.3 cm slices (peel and all)
- 1/2 medium-size orange, halved lengthwise and cut crosswise into 1/8-inch/0.3 cm slices (peel and all)
- 1/4 cup/60 mL organic extra-virgin olive oil
- 1 tablespoon chopped fresh sage
- Fine sea salt to taste
- Freshly ground black pepper to taste
- Preheat oven to 375°F/190°C. Arrange a rack in the upper half of the oven and another in the lower half.
- In a large bowl, combine the carrots, parsnips, garlic, lemon, orange, and oil. Divide the mixture between two large, rimmed baking sheets, spreading it out in an even layer. Roast for 20 minutes.
- Toss the vegetables and switch the position of the baking sheets. Roast until the vegetables are tender and browned at edges, about 20 minutes.
- Sprinkle with the sage and salt and pepper to taste. Serve warm or room temperature.