There’s something deeply satisfying about a tray of caramelised root vegetables – earthy, sweet, and golden from the oven. This simple recipe takes that comfort food vibe up a notch with a zesty, spicy lemon dressing made with our NZ Lemon Juice. The brightness of citrus and the kick of fresh chilli cut through the richness of the roasted veg beautifully. This dish is great as a side or starter, or add your favourite protein – like grilled halloumi, roast chicken or chickpeas – and you’ve got a hearty, nourishing main meal. It’s a vibrant, flavour-packed way to celebrate winter produce.
Ingredients (serves 3-4)
- 1 kg mixed root vegetables*, chopped into roughly 1x1cm chunks
- 2 medium cloves garlic (10 g), finely minced
- 1 large red chile, stemmed and finely minced (use half for a mild version)
- 30 ml St Andrews Limes Lemon Juice
- 30 ml extra virgin olive oil, plus extra for roasting the veggies
- Parsley, to garnish
- Sea salt and pepper, to taste
*We used parsnip, beetroot, carrot, swede, pumpkin and kumara
Method
- Preheat your oven to 200°C
- Put your vegetables in a large oven tray. Drizzle with olive oil, sprinkle with salt and pepper, then stir. Bake at 200°C for 1 hour, stirring halfway through.
- In a small bowl, stir together your minced chile, minced garlic, lemon juice and olive oil. Add a few grinds of salt and pepper.
- When the veggies are cooked, plate them up and drizzle with the dressing. Too easy!
