Monday, February 18, 2013

Meyer Lemon & Dijon Roasted Vegetables

Okay I have to admit something: I've never had a Meyer lemon until a few weeks ago!  I don't know why...  So when I spied a bag at Fiesta Farms, I snatched them up.
I used half to bake some blueberry, buckwheat, lemon muffins, and then I used the rest for this dish: yummy, flavourful (and of course nutritious), roasted veggies.  To be honest, I think I actually prefer regular lemons, they have a brighter flavour.  But since I've never had them before I don't know if these ones just weren't stellar, or if they just aren't to my liking compared with regular lemons.

If you don't want all your veggies to turn purple, you may want to roast the beets separately, but frankly I didn't care.  You can also swap out these veggies for your favorites.  I think broccoli, zucchini and peppers would also be delish with this marinade.  If you have no Meyer lemons, sub regular ones. 

Meyer Lemon & Dijon Roasted Vegetables

1 head cauliflower, cut into florets
2 lbs beets, peeled and cut into small pieces
1 lb brussels sprouts, trimmed and halved
4 Meyer lemons
1 heaping tbls dijon mustard
2 cloves garlic, minced
Salt and pepper, to taste

Juice and zest the lemons.  Whisk together lemon juice and zest with dijon, garlic and seasonings.  Toss veggies with marinade and spread on a foil (or parchment) lined baking sheet or two.  Roast at 350F for about 45 minutes.

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