By late winter we’ve eaten a lot of roasted root vegetables! I never tire of them, but this is the point when I start to crave a little lift – something sharp and fresh to wake up my taste buds and lead me gently towards spring. These citrus-roasted root vegetables fit the bill.
Lemony Roasted Root Vegetables
We’re still meandering through peak citrus season, and I always think it’s one of nature’s small kindnesses that lemons and oranges are at their zesty best in Spain just as we’re battling wintery weather here in the UK. This feels like the moment to use them properly.
A squeeze of lemon cuts through the sweetness of carrots and parsnips, while lemon zest runs through the whole dish – added to the roasted vegetables, the lentils, and the gremolata which ties everything together. It’s the kind of dish I really crave at this point in the year: simple, sustaining, and properly satisfying.
Choosing Your Root Vegetables
I’ve kept it simple and stuck to the basics: potatoes, parsnips, carrots and red onions roast beautifully together. But this is a recipe you can definitely fiddle with. Add whatever’s lounging around in the bottom of the fridge!
Beetroot works well, as do celeriac, turnips, swede (rutabaga) or Jerusalem artichokes. You can even go rogue and add vegetables which aren’t roots – cauliflower and broccoli florets, thick slices of cabbage (with a piece of root attached), chunks of pumpkin and winter squash all roast well.
Why Lentils?
The lentils turn this tray of vegetables into a proper meal. They add protein and make it stomach-satisfying rather than just a side dish.
Swap them for chickpeas, beans or cooked quinoa if you like. Or make it even easier: add a handful of almonds to the veg for the last 10 minutes of roasting for a simple one-tray dinner with less washing up.
What is Gremolata?
Gremolata is worth having in your cooking repertoire. It’s a simple Italian three-ingredient garnish that packs a massive punch of zesty flavour.
If you have parsley, garlic and lemon to hand, you can make it in two minutes or less. Sprinkle it on pasta, polenta or rice dishes, add it as a garnish to soups and stews, or toss it through summer salads for extra oomph.
Notes From The Garden
Pickings are slim at this time of year, but I pulled some stored garlic from the pantry and a big bunch of flat-leaf parsley from the herb patch to make the gremolata. It always surprises me that something as soft and delicate as parsley makes it through the winter storms – another of mother nature’s little miracles and a welcome fresh addition to many of my winter menus.
If You Like This Lentil Recipe
You might also like:
- Lentil Bake with a Savoury Nut Crumble Topping
- Easy Lentil ‘Meatballs’ with Fresh Tomato Sauce
- Lentil Loaf – An Easy Vegan Sunday Roast
- Spanish Lentil Stew
- Green Lentil Dahl
Lemony Roasted Root Vegetables, Lentils and Gremolata.
Ingredients
For the Roasted Vegetables
- 600 g mixed root vegetables such as potatoes, parsnips, carrots
- 100 g red onion
- 2 tbsp olive oil
- 1 large lemon
- pinch salt to taste
- 1 sprig lemon thyme
For the Lentils
- 150 g French green lentils or Puy lentils rinsed
- 1 banana shallot
- 2 cloves garlic
- 1/2 lemon
- salt and pepper to taste
For the Gremolata
- bunch flat leaved parsley
- 1 clove garlic or more to taste
- 2 tbsp lemon zest
To Serve (Optional)
- 50 g fresh baby spinach leaves washed
- extra lemon zest, salt and pepper to taste.
Instructions
For the Gremolata
- You can make this while everything else is cooking.
- Wash and dry the parsley then chop it fairly finely.
- Crush the garlic and add to the parsley along with 2 tsp freshly grated lemon zest.
The Roasted Roots
- Preheat oven to 220C/ 200 fan/390F
- Wash and peel the veg (leave skin on if you prefer), chop into bite-sized pieces.
- Add to a large pan of cold water. Bring to a boil then simmer for 5 minutes. Drain thoroughly.
- Peel the red onion leaving the root attached. Slice into chunks each with a piece of root attached.
- Tumble the parboiled veg onto a baking tray with the olive oil, a pinch of salt and the juice of a large lemon.
- Roast in the preheated oven for 10 minutes before adding the onion slices. Roast for a further 25-30 minutes, turning halfway through, until the vegetables are tender and browned.
For the Lentils
- Rinse the lentils throughly in cold water and drain. Add to a pan of cold water, bring to the boil then reduce the heat and simmer for about 20 minutes until soft but with some bite. You don't want mushy lentils here. Drain.
- While the lentils are cooking. Peel and chop the shallot. Peel and crush the garlic. Gently fry in the oil until soft and translucent.
- Stir the warm, drained lentils into the shallot mixture. Add the juice of half a lemon and salt and pepper to taste. Stir to combine.
To Serve
- Tumble the spinach leaves (if wanted) onto individual plates. Top with lentil mixture. Pile on the root veg and top with chopped lemon thyme plus extra olive oil, lemon zest, salt and pepper to taste. Serve the gremolata in a separate bowl for people to help themselves.
Notes
Nutrition
Pin Citrus Roasted Roots and Lentils for Later
