Lemon-and-Herb-Roasted Vegetables
Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used. This recipe first appeared in our December 2012 issue along with Fouad Kassab's story Any Given Sunday.
SERVES 8
2 medium waxy potatoes, peeled and cut into 1" chunks
2 medium carrots, cut crosswise into 1" chunks
2 small fennel bulbs, trimmed and cut into 1" wedges
1 small acorn squash, peeled, seeded, and cut into 1" chunks
1 medium sweet potato, peeled and cut into 1" chunks
1 small red onion, cut into 1" wedges
1 lemon, cut into 1" chunks
½ cup olive oil
2 tbsp. thyme leaves
2 tbsp. roughly chopped rosemary leaves
1 2″-piece ginger, peeled and minced
Kosher salt and freshly ground black pepper, to taste
INGREDIENTS
10 cloves garlic, 7 left whole, 3 mashed into a paste2 medium waxy potatoes, peeled and cut into 1" chunks
2 medium carrots, cut crosswise into 1" chunks
2 small fennel bulbs, trimmed and cut into 1" wedges
1 small acorn squash, peeled, seeded, and cut into 1" chunks
1 medium sweet potato, peeled and cut into 1" chunks
1 small red onion, cut into 1" wedges
1 lemon, cut into 1" chunks
½ cup olive oil
2 tbsp. thyme leaves
2 tbsp. roughly chopped rosemary leaves
1 2″-piece ginger, peeled and minced
Kosher salt and freshly ground black pepper, to taste
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