Roasted Root Vegetables and Grapefruit
Serves:  Makes 8 to 10 servings
 
Ingredients
  • 2 red onions, cut into 8 wedges each
  • 2 tablespoons olive oil, divided
  • 2 teaspoons grapefruit juice, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 pound carrots, cut into 2-inch pieces
  • 1 pound parsnips, cut into 2-inch pieces
  • 10 cloves garlic, peeled
  • 2 grapefruits, sliced into rounds
Instructions
  1. Preheat oven to 425°.
  2. In a medium bowl, toss together onions, 1 tablespoon oil, 1 teaspoon grapefruit juice, and ½ teaspoon each salt and pepper. Spread onions onto a large rimmed baking sheet. Bake for 10 minutes.
  3. In same bowl, toss together carrots, parsnips, garlic, remaining 1 tablespoon oil, remaining 1 teaspoon grapefruit juice, and remaining ½ teaspoon each salt and pepper. Toss together with onions on pan, and bake for 10 minutes.
  4. Add grapefruit slices to pan, and bake 15 minutes more. 
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/roasted-root-vegetables-and-grapefruit/