Roasted Root Vegetables with Garlic and Preserved Lemon

Ingredients for Roasted Root Vegetables

The ingredients for this recipe are wonderfully flexible! You can really use this method with any combination of potatoes or sweet potatoes and root vegetables you have. I like to start with this combination for a variety of colors.

• Yukon Gold potatoes: Creamy and tender when roasted, I like to use gold or red-skinned potatoes (waxier types) here because they hold their shape well, but starchier russet potatoes will work, too!
• Carrots: As they roast, carrots become beautifully sweet and caramelized.
• Golden beet: Milder and slightly sweet, golden beets deepen the earthy flavor without staining the other vegetables.
• Red onion: Roasts into soft, jammy pieces that add sweetness to the mix.
• Kosher salt and black pepper: Essential for seasoning the vegetables so their natural flavors shine.
• Aleppo pepper flakes: One of my favorite spice staples! Aleppo pepper brings mild heat and a subtle fruitiness.
  • READ MORE: What Is Aleppo Pepper and How to Use It
  • TRY IT: Grab a bottle of our Aleppo-style pepper
• Extra virgin olive oil is the key to gorgeous caramelization. I use our versatile Private Reserve Greek EVOO in this recipe.
• Red beets: Earthy and vibrant, beets roast up sweet and tender. I keep them separate during seasoning to keep their color from staining the other veggies.
• Garlic head: Roasting garlic turns the cloves soft and almost buttery—perfect for sprinkling over the finished vegetables. If you have a jar of garlic confit in the fridge, feel free to use that instead!
• Preserved lemons: The star ingredient that brings bright, tangy, citrusy pops of flavor. They can be tricky to find at regular grocery stores, but it’s not difficult to make them yourself!
• Fresh parsley: A little sprinkle adds freshness and color. Feel free to use chives instead, if you prefer.

How to Make Roasted Root Vegetables

The only trick is using a really hot oven. This way, the edges caramelize, while the insides stay creamy and soft. Here’s how I like to do it.

Prep the Vegetables

• Get ready. Position a rack in the center of the oven and preheat the oven to 425°F. Peel 4 small Yukon Gold or other yellow potatoes, 2 large carrots, 1 large golden beet, and 1 large red onion, and cut them all into 1 1/2-inch pieces. Peel 2 large red beets, peeled, trimmed, and cut into 1 1/2-inch pieces.
• Season the vegetables. In a large bowl, combine the potatoes, carrots, golden beet, and red onion pieces, leaving the red beets to the side. Season well with salt and black pepper. Add 1 teaspoon Aleppo pepper and 2 tablespoons olive oil. Toss to coat well. Transfer the veggies to a 13×18×1-inch nonstick baking sheet and arrange them in a single layer. In the same bowl, place the red beets and season with a small pinch of salt and pepper (about 1/4 teaspoon each) and the remaining 1/2 teaspoon Aleppo pepper. Add 1 tablespoon olive oil and toss to coat. Transfer to the sheet pan.
• Prep the garlic. Peel off the outermost papery skin of 1 head garlic, but leave the head intact, and slice off the top 1/4-1/2-inch, leaving the cloves exposed. Place the garlic head on a piece of foil and drizzle the garlic with the remaining 1 tablespoon olive oil and massage the oil over the exposed clove tips. Close up the foil around the garlic head and place it in the sheet pan.

Roast and Finish

• Roast the vegetables and garlic. Roast the veggies for 30 minutes, then use a pair of tongs to carefully turn them over and return them to the oven to roast for another 10 to 15 minutes, until the vegetables are quite tender and charred in some places.
• Finish and serve. Transfer the roasted vegetables to a serving platter. Pop the roasted garlic cloves out of the head and give them a rough chop. Chop 1 to 2 preserved lemons into small bits. Sprinkle the garlic and preserved lemons all over the vegetables. If you like, add a final sprinkle of Aleppo pepper and chopped fresh parsley and serve.

Make it Your Own 

This recipe is so very adaptable. Here are just a few of the ways I like to change it up.

• Change up the vegetables: Swap in 1 1/2-inch chunks of parsnips, turnips, rutabagas, or any other root vegetables you like. You can also add peeled winter squash, kohlrabi, or Brussels sprouts to the mix.
• Try different spices: Use smoked paprika or a spice blend, such as ras el hanout or our shawarma spice blend, in place of Aleppo pepper for a warmer, earthier flavor profile.
• Make it herby: Add fresh rosemary, thyme, or oregano or other fresh herbs to the vegetables before roasting for an aromatic twist.
• Use citrus zest instead of preserved lemon: If you don’t have preserved lemons, finish the dish with grated lemon zest and a squeeze of juice for a bright, fresh pop.
• Serve it on top of a labneh or creamy whipped feta.

What to Serve with Roasted Root Vegetables

These roasted root vegetables make a beautiful addition to any table, whether you’re serving a simple weeknight meal or a full holiday spread. They’re delicious warm, at room temperature, or even tucked into Mediterranean hummus bowls for lunch the next day.

For pairing, try serving them alongside roasted Citrus Rosemary Chicken or Roasted Pork Tenderloin with Herb and Pistachio Salsa—both have clean, citrusy flavors that complement the sweet, caramelized vegetables. For a vegetarian spread, Lentil Salad with Feta and Pomegranate adds protein and sharp flavors to balance the richness of the roasted root vegetables.