Roasted root vegetables with lemon-caper sauce from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes (page 67) by America's Test Kitchen Editors

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Notes about this recipe

  • mharriman on October 08, 2019

    I made this as a side dish, and halved all the vegetables (for two of us). It was quite good with sauce from my poached salmon (ATK What Good Cooks Know) recipe and the added lemon juice. I put foil over my sheet pan after 15 minutes, rotated the pan, and took the pan out of the oven at 25 minutes. Everything was roasted to our liking with those changes.

  • WFPLCleanEating on March 24, 2017

    This was OK. It would have been better as a side dish but as a stand alone vegetarian main course I didn't really feel it was interesting enough. The lemon, parsley and caper dressing added some spark but was not very pronounced. I added the sprouts 10 minutes after the other vegetables as I think they would burn with 30 mins at 450. The garlic should also be added later as mine was very crisp. The recipe says this serves 4 but if this was your dinner I think 2 is more realistic. There is no protein, it's all vegetables. (Jane)

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