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Roasted Roots with Lemon Chevre

Eating your veggies is no chore when they are beautifully roasted and served with a bright
lemon chèvre sauce. The hardest part will be deciding on which root vegetables to roast.
Korey’s tips: to add a mix of colour try the purple, orange and yellow carrots from the market.
Coating the baking tray with olive oil, salt and pepper gives an even coating of flavour to each
piece.

3 tbsp (45mL) olive oil
1 large beet, cut into 1x3 inch strips
2 carrots, halved lengthwise
2 parsnips, halved lengthwise
1 medium sweet potato cut into 1x3 inch strips
6 red new potatoes, cut in half
1 red onion, quartered lengthwise
2 leeks, whites only halved lengthwise, cut into 3 inch piecesl
Kosher Salt
Freshly ground pepper
Whipped Lemon Chèvre:
300 g goat cheese
¼ cup (50 mL) water
2 tbsp (25 mL) lemon jujce
1 tbsp (15 mL) lemon zest
½ tsp (2 mL) kosher salt
¼ tsp (1 mL) freshly ground peppercorns

Brush 1 tbsp (15 mL) olive oil evenly over large rimmed baking sheet and then sprinkle with salt
and pepper.
Place a mix of prepared root vegetables onto the oiled tray but do not over crowd. (You may
need two trays)
Lightly brush tops of vegetables with remaining olive oil; roast in 400F (205C) oven for 15-20
minutes or until golden and tender.
Meanwhile in food processor, combine goat cheese, water, lemon juice and zest, salt and
pepper until whipped and fluffy; add extra water of too thick.
Serve alongside roasted root vegetables for dipping.