Roasted Root Vegetables with Roasted Garlic and Preserved Lemon
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The Mediterranean Dish · by Suzy Karadsheh

Roasted Root Vegetables with Roasted Garlic and Preserved Lemon

NUTRITION · PER SERVING60M COOK
CAL 16%·PRO 12%
CARBS 52G66% OF CAL
8G FIBER0G ADDED7G INTRINSIC38G OTHER7G TOTAL SUGAR
FAT 11G31% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Root vegetables—potatoes, carrots, beets, and red onions—roasted until caramelized with garlic and preserved lemon. A simple, earthy side dish that's naturally sweet and deeply flavored.

sidemediterraneandairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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)
PREP
15M
SODIUM
592MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.