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.
Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke.
Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish.
This classic taverna dish pairs sweet roasted beets with a garlicky skordalia made with potatoes and walnuts.