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  Roasted Turnips and Carrots with Lemon



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2 cups turnips, cut into 1 inch chunks
2 cups carrots, cut into large chunks
2 Tablespoons olive oil
1/4 cup lemon juice, preferably Meyer lemon
1 teaspoon lemon zest
2 Tablespoons raw sugar
Salt and pepper to taste

     Preheat oven to 375 degrees. Line a roasting pan with aluminum foil.
Place turnips and carrots in a glass or ceramic bowl and toss with olive oil. In a separate
bowl combine lemon juice, zest, sugar and seasonings. Stir until sugar is dissolved. Pour
over turnips and carrots and allow to sit at least 30 minutes, stirring occasionally.
     Drain veggies and save the marinade.  Place turnips and carrots in lined pan. Roast 40
minutes, stirring every ten minutes to ensure even browning. Serve at room temperature
with a drizzle of reserved marinade.

Copyright © 2010 Stefanie Samara Hamblen