Lemony Roasted Winter Vegetables | Sunkist Growers

Ingredients

• 1 sweet potato, peeled and diced into 1-inch cubes
• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 red onion, peeled and sliced into wedges
• 1 fennel bulb, sliced into wedges
• 1/2 pound brussels sprouts, trimmed and halved
• 2 lemons, cut into wedges
• 1/4 cup extra virgin olive oil
• 1 head of garlic, cloves separated but not peeled
• 1 teaspoon cumin
• 1 teaspoon paprika (smoked if you have it)
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 lemon, zest and juice