LEMON-ROASTED BEETS, BRUSSEL SPROUTS AND YAMS

In this colorful dish, a vegetable medley is roasted in a delicious Mediterranean-style lemon and caper sauce.

Serves 4 to 6

2 cups cubed beets
2 cups Brussels sprouts, cut in half
2 cups yams, cut in chunks
2 cups leeks, cut into 2-inch diagonals
1/2 cup chopped parsley
1/3 cup lemon juice
1/4 cup extra virgin olive oil
2 tablespoons capers (rinse if packed in salt)

1. Preheat the oven to 400 degrees F. Place all the ingredients in a large bowl and mix well. Transfer to a large covered baking dish.
2. Bake for 1 hour, or until the beets are tender. Adjust the seasonings, if desired.
3. Serve immediately.
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From Leslie Cerier's new cookbook, Going Wild in the Kitchen (2005, Square One Publishers)

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