Roasted Veggies with Salted Lemons

By now you probably know of our love for salt-preserved lemons. Adding them to your roasted vegetables is a delicious way to enjoy them.

Prep time: 20 min

Cook time: 30 min

Approx. 5 cup of vegetables (carrots, yams, potatoes, butternut squash, or whatever you like) chopped
1/8 - 1/4 of a salt-preserved lemon, diced
Pepper to taste

First, this is not an exact science! See the notes in the zhuzh it up section and adjust to taste/preference.
Preheat your oven to 375F and prepare a sheet pan with parchment paper for easy clean-up.
Chop your veggies into approx. the same size pieces for even cooking.
Roughly chop salt-preserved lemons (recipe here) and toss with your veggies. Add pepper to taste.
Spread on a sheet pan and roast in a 375F oven for approx. 35 min or until they've reached the desired doneness. Stir once or twice during roasting.

Adjust your veggie selection and amount based on the crowd you're feeding. Butternut squash is a must, in our opinion, as it perfectly soaks up that lemon. We buy frozen chopped squash which makes prep a breeze.
The amount of lemon you use is a personal preference, and depends on how many veggies you're roasting. You can always add more lemon, salt or lemon juice from the jar after they come out of the oven if you like.
You can also use frozen pureed salted lemons if you have them, amount to taste (again, add more after roasting if you want to).
You can also cook the veggies in foil on the BBQ or over a fire, or in a camping dutch oven as pictured above.

This recipe was written by Heather Dyer.