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Roasted root vegetables on a platter with a serving spoon. Next to this is a bowl of aleppo pepper.
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Roasted Root Vegetables with Roasted Garlic and Preserved Lemon

Roasted root veggies deliver all kinds of comfort—all you have to do to coax out their natural sweetness is to coat them with some good olive oil and let them linger in a hot oven until they’re tender, with perfectly caramelized edges.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side, Side Dish, Sides
Cuisine: Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Author: Suzy Karadsheh

Ingredients

  • 4 Yukon Gold or other yellow potatoes, peeled and cut into 1 1/2-inch pieces
  • 2 large carrots, peeled and cut into 1 1/2-inch pieces
  • 1 large golden beet peeled, trimmed, and cut into 1 1/2-inch pieces
  • 1 large red onion cut into 1 1/2-inch pieces
  • Kosher salt
  • Freshly-ground black pepper
  • 1 1/2 teaspoons Aleppo pepper, plus more to serve
  • 1/4 cup extra virgin olive oil, divided
  • 2 large red beets, peeled, trimmed, and cut into 1 1/2-inch pieces
  • 1 head garlic
  • 1 to 2 Preserved Lemons, cut into small pieces, to serve
  • Chopped fresh parsley, to serve

Instructions

  • Get ready. Position a rack in the center of the oven and preheat the oven to 425°F.
  • Season the vegetables. In a large bowl, combine the potatoes, carrots, golden beet, and red onion pieces. Season well with salt and black pepper. Add 1 teaspoon Aleppo pepper and 2 tablespoons olive oil. Toss to coat well. Transfer the veggies to a 13×18×1-inch nonstick baking sheet and arrange them in a single layer. In the same bowl, place the red beets and season with a small pinch of salt and pepper (about 1/4 teaspoon each) and the remaining 1/2 teaspoon Aleppo pepper. Add 1 tablespoon olive oil and toss to coat. Transfer to the sheet pan.
  • Prep the garlic. Peel off the outermost papery skin of the garlic but leave the head intact. Slice the top of the garlic head off (1/4- to 1/2-inch from top), leaving the cloves exposed. Make sure all the cloves have some portion exposed so that they properly roast. Place the garlic head on a piece of foil and drizzle the garlic with remaining 1 tablespoon olive oil and massage the oil over the exposed clove tips. Close up the foil around the garlic head and place it in the sheet pan.
  • Roast the vegetables and garlic. Roast the veggies for 30 minutes, then use a pair of tongs to carefully turn them over and return them to the oven to roast for another 10 to 15 minutes, until the vegetables are quite tender and charred in some places.
  • Finish and serve. Transfer the roasted vegetables to a serving platter. Pop the roasted garlic cloves out of the head and give them a rough chop. Sprinkle the garlic and preserved lemons all over the vegetables. If you like, add a final sprinkle of Aleppo pepper and serve.

Notes

Nutrition

Calories: 250.9kcal | Carbohydrates: 38.6g | Protein: 5.3g | Fat: 9.5g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.6g | Sodium: 139.3mg | Potassium: 1051.3mg | Fiber: 7.6g | Sugar: 12.1g | Vitamin A: 4205.6IU | Vitamin C: 33.2mg | Calcium: 57.7mg | Iron: 2.3mg

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