Lemon and Herb Roasted Vegetables
Ingredients
- 10 cloves garlic (7 left whole, 3 mashed into a paste)
- 2 medium waxy potatoes, peeled and cut into 1" chunks
- 2 medium carrots, cut crosswise into 1" chunks
- 2 small fennel bulbs, trimmed and cut into 1" wedges
- 1 small acorn squash, peeled, seeded, and cut into 1" chunks
- 1 medium sweet potato, peeled and cut into 1" chunks
- 1 small red onion, cut into 1" wedges
- 1 lemon, cut into 1" chunks, seeds removed
- <sup>1</sup>⁄<sub>2</sub> cup olive oil
- 2 tbsp. thyme leaves
- 2 tbsp. roughly chopped rosemary leaves
- (1) 2" piece ginger, peeled and minced
- Kosher salt and freshly ground black pepper, to taste
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