Chicken Soup Roast Vegetables

Ingredients

• 1/2 lb Yukon gold potatoes, peeled and cut lengthwise into 2 inch wedges
• 1 large onion, cut pole to pole and sliced
• 2 parsnips, peeled and cut lengthwise into 2 inch pieces
• 1 lb carrots, peeled and cut lengthwise into 2 inch pieces
• 1 small head celeriac, peeled and cut lengthwise into 2 inch pieces
• 1 small rutabaga, peeled and cut lengthwise into 2 inch pieces
• 3-4 tablespoons olive oil
• ~1 teaspoon kosher salt, divided
• ~½ teaspoon fresh ground black pepper
• ¼ cup rich chicken stock or 2 cups of good quality low sodium chicken broth
• 1-2 TB chopped fresh dill
• ½ fresh lemon (optional)
• sprinkling of red pepper flakes or Aleppo pepper (optional)
• salt and fresh ground black pepper to taste

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