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Lemon Sea Salt Makes Everything Taste Better, Even Vegetables

Sea salt, perfected. Hand harvested by Amagansett Sea Salt in Amagansett, a small coastal Long Island town in the Hamptons, this totally unprocessed Lemon Sea Salt captures the essence of the ocean, which means not only a more intense, complex flavor but also a much greater mineral content. The Montauk blend is mixed with fresh lemon zest, so every sprinkle will deepen flavor and add brightness. 

Precious and intense, we recommend using this as a finishing salt, sprinkling a little on dishes just before serving. And, no shocker here: This salt was made for seafood. The best fish and shellfish need only a slight turn in the pan, and a finishing sprinkle of this salt's bright, slight zing. We also love it sprinkled on roasted vegetable or mixed into salad greens. 

Our current favorite side dish for any night of the week? Roasted vegetables finished with a showering of Lemon Sea Salt. Instant luxe, anywhere, anytime. No need to battle the Long Island Expressway.

Roasted Vegetables With Lemon Sea Salt

2 to 3 pounds assorted root and dense vegetables, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes…)
2 tablespoons olive oil
Amagansett Lemon Sea Salt, to taste

DIRECTIONS

1. Preheat oven to 425°.
2. In a large bowl, toss vegetables with enough oil to coat. Transfer vegetables to a large sheet pan, shaking to evenly distribute.
3. Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.
4. Remove vegetables from oven and season with Lemon Sea Salt to taste.

Total time: 30 minutes to 1 hour
Serves: 4-6

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