To begin, pre-boil the root vegetables of your choice. Season the water with salt and make sure they aren’t overcooked. I have used potatoes, carrots, and small onions. And left the skin of the potatoes on for extra flavor.
Drain the vegetables and leave them to dry. Do not run them under cold water.
Heat 2 tbsp of olive oil in a pan.
Add in coarsely chopped garlic. Saute. Do not colorize.
Next, add in the vegetables and toss them so that the oil coats them evenly.
Reduce the heat to a minimum and add in rosemary. You can use fresh rosemary instead if available.
Tossing the vegetables on low heat until cooked. Longer if you want them to colourize but I prefer this version with my roasts.
Check the salt and add more if required.
Finally, add in the lemon juice and turn off the heat.
Pan-Roasted Root Vegetables are ready to serve. Serve them with your favorite roasts.