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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.




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Sides Recipes

  • Pasta al Limone

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  • Maple Dijon Baked Beans

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  • Cucumber and Carrot Ribbon Salad

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  • Creamy Truffle Butter

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