In the March issue of Viking magazine, we catch up with Scandinavian celebrity chef Tina Nordström. From her cookbooks, television shows, kitchen items and wine, there are few areas of the food industry she has left untouched. Her latest book, “Tina Nordström’s Weekend Cooking,” includes 75 recipes that are fast, simple and comforting. Looking for a great side dish? Here, Tina shares her recipe for lemon-roasted root vegetables.

Lemon-Roasted Root Vegetables

1 bag (10½ oz.) yellow pearl onions
2 parsnips
1 bunch carrots
6–8 tender parsley roots
1 lemon
¼ cup honey
Olive oil
1 bunch parsley
Freshly ground black pepper


Preheat the oven to 355°F.

Peel the onions and scrub the root vegetables clean. Cut the parsnips into large chunks, leaving the rest of the vegetables intact (if they’re especially large, however, cut them in half through the middle).

Put the vegetables on a rimmed baking sheet. Cut the ­lemon in half and squeeze it over the vegetables, then drizzle with honey and olive oil. Cut the lemon halves into smaller pieces and add them to the vegetables. Toss all the vegetables with your hands. Season with salt and pepper.

Roast the vegetable for 25 to 30 minutes. Stir the contents or shake the baking sheet a few times while roasting so everything cooks and roasts evenly. Don’t overcook them—slightly al dente is good. Chop the parsley and add it to the vegetables.

To Serve:

Spoon the morel sauce onto a large platter and set the meat on top. Serve with the lemon-roasted root vegetables and a dollop of rowanberry jelly.

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Excerpted from “Tina Nordström’s Weekend Cooking” by Tina Nordström with permission from Skyhorse Publishing, Inc.

Photo credit: Charlie Drevstam