Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement a 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.
- 10 cloves garlic (7 left whole, 3 mashed into a paste)
- 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, seeds removed
- 1⁄2 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
- Heat oven to 425°. Combine whole garlic cloves, potatoes, carrots, fennel, squash, sweet potatoes, onion, and lemon in a large bowl. Whisk together garlic paste, oil, thyme, rosemary, and ginger in a small bowl; pour over vegetables, season liberally with salt and pepper, and toss until evenly coated. Divide vegetables between 2 rimmed baking sheets, and bake, rotating baking sheets from the front of the oven to the back of the oven and from the top rack to the bottom rack, making sure to stir vegetables halfway through cooking, until golden brown and tender, about 1 hour and 20 minutes.