Roasted Vegetables with Meyer Lemons


Last March, I won a Meyer Lemon Tree in a giveaway sponsored by Simply Citrus Nursery, and it has been an adventure! The lemons are finally ripening, and I am having a blast with all the possibilities! Find the giveaway story in the link above.

Beautiful Meyer Lemons, and they taste delicious!

I decided to start with what I had on hand. I love roasting and caramelizing vegetables in the oven, especially root vegetables! I had carrots, potatoes and onions on hand so I threw in some lemon juice and lemon slices. OMGoodness!!! We already ate one lemon by itself, but roasting the slices and eating them rind, pith and all was more than delicious! My mouth is watering as I think about it!

Roasted Vegetables with Meyer Lemons

Carrots, peeled and sliced into sticks about 2-3 inches
Potatoes, peeled and cubed
Onion sliced thick
2 tablespoons olive oil
3-4 tablespoons red wine vinegar, to taste
1 tablespoon lemon juice
1 teaspoon Kosher salt
Dash of pepper
Dried basil, to taste

Preheat oven to 400 degree F.
Line a cookie sheet with parchment paper.
In a medium sized bowl add carrots, potatoes and onion.



In a small bowl, add the vinegar, lemon, salt, pepper and olive oil. Whisk until combined.
Pour the vinegar mixture over top of the vegetables. Toss until well coated then pour them onto the cookie sheet.



Place in oven and roast for about 30 to 45 minutes until golden brown and caramelized. I like a good bit of color on my roasted vegetables, as you can see. Remove from oven. Transfer to a bowl. Serve warm.


Served on a pretty platter.
It tastes better than it looks, if that is possible!








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