Baked vegetables with lemon and herbs
8 servings
90 minutes
Baked vegetables with lemon and herbs are a true embodiment of Mediterranean culinary art. This recipe combines the tender sweetness of pumpkin and carrots, earthy notes of potatoes and fennel, along with the freshness of lemon and aromatic herbs. The long baking in the oven gives the vegetables an appetizing golden crust and rich aroma. Lemon adds a slight tanginess, while thyme and rosemary provide a subtle herbal fragrance. The dish is perfect as a standalone side or as an accompaniment to meat and fish. Its simplicity makes it an excellent choice for a cozy family dinner or festive gathering. This recipe is a hymn to simplicity and natural flavor that captivates from the very first bite.
1
Preheat the oven to 220˚C.
2
Combine whole garlic cloves, potatoes, carrots, fennel, pumpkin, sweet potatoes, onions, and lemon in a large bowl.
- Garlic: 10 cloves
- Potato: 3 pieces
- Carrot: 2 pieces
- Fennel: 2 pieces
- Pumpkin: 1 piece
- Red onion: 1 head
- Lemon: 1 piece
3
Mix garlic, oil, thyme, rosemary, and ginger in a small bowl; pour over the vegetables, season with salt and pepper, and toss.
- Garlic: 10 cloves
- Olive oil: 1 glass
- Thyme leaves: to taste
- Rosemary: 2 tablespoons
- Ginger root: 1 piece
- Coarse salt: to taste
- Ground black pepper: to taste
4
Spread the vegetables on 2 rimmed baking trays and roast for 1 hour and 20 minutes until golden brown and tender, swapping the trays and stirring the vegetables.
