Lemon roasted root vegetables
Lemonata is the Greek word used to describe foods cooked in lemon. The most famous dish being kota lemonata which is lemon chicken. The lemon is such an important ingredient in Greek cuisine that most families grow their own lemon tree to provide plenty of fresh lemons for salads and in cooking.
Used mostly in food preparation for their fresh tart flavour, this citrus fruit also has many health benefits including:
High in vitamin C and antioxidants
Helps increase iron absorbtion
Drinking lemon water first thing in the morning kick starts your metabolism
In this recipe for lemon roasted vegetables, I’ve cooked our favourite seasonal root vegetables in fresh lemon juice and extra virgin olive oil which creates a delicious thick sauce that you can drizzle over the vegetables before serving. It’s a colourful side dish that compliments any meat-based main or can even be served as part of a vegetarian meal.
LEMON ROASTED ROOT VEGETABLES
6 medium potatoes, peeled and halved
2 medium sweet potatoes (white or orange fleshed), skin on and cut into thick slices
2 medium carrots, chopped
3 - 4 shallots, peeled and halved
2 bay leaves
Juice of 1 1/2 - 2 lemons
1/4 cup extra virgin olive oil
1 cup water
Preheat the oven to 220°C / 425°F/ Gas 7. Make an incision into each potato half and place all the vegetable ingredients into a medium sized baking tray. Season with salt and pour over the lemon juice, olive oil and water. Toss well.
Cover with a sheet of baking paper followed by a sheet of foil. Bake for 1 hour or until the vegetables are cooked through.
Reduce the heat to 200°C / 400°F/ Gas 6 and roast uncovered for another 30 minutes or until the vegetables are golden. Serve warm drizzled with some of the lemon sauce from the baking tray.