Roasted Root Vegetables
The other day Dwight and I went out to the garden to go ahead and dig up whatever root vegetables we had in the ground. We had planted carrots, onions and loads of different potatoes. We figured after 5 months of being in the ground, they would be ready. They were – but they were little tiny root vegetables!
I wasn’t really quite sure what to do with them at first. We tossed around the idea of maybe making a vegetable stew with them, but I wasn’t entirely sold on that idea because it’s still just so damn hot outside! But at the same time, it’s not like I was dealing with big vegetables either so the idea of grilling was off the table. I decided on roasting the little things.
To kick them up a notch, I figured that serving them with a lemon, garlic and herb sauce would be a good way to add flavor and give them a summer type freshness. The sauce was almost like a mediterranean chimichurri. Success!
When it comes to roasting vegetables, even these little ones, they all need to follow the same rules.
- Roast at 400F-425F. The root vegetables have a lot of natural sugar in them and the higher temperature allows for these sugars to caramelize.
- Make sure they are all the same size. This allows for even cooking times.
Quick Note: I do really like the sauce I made for this recipe, but in the dead of winter, I think a romesco sauce would be a great accompaniment too.
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Oven Roasted Root Vegetables
- 1 pound of baby carrots
- 2 red onions
- 1 pound of new red potatoes
- 1 tablespoon olive oil
- Kosher salt
- 1 lemon
- 1 clove of garlic
- 1 shallot
- 1 cup of mixed herbs like basil, tarragon, parsley and thyme
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- 1/2 cup of olive oil
- Pre-heat your oven to 400F.
- Cut the onion into 1/8's. Then cut the potatoes in half if small or 1/4's is large. You are looking for the pieces to all be similar sizes for even cooking. Toss with some olive oil and kosher salt on a baking sheet. Place in oven for about 30 minutes.
- While the vegetables are roasting, make the sauce. Mince the garlic clove and shallot. Place in a small bowl. Add in the juice and zest of lemon. Mix in the dijon, honey and herbs. Slowly pour in the olive oil to get an emulsion while whisking. If you don't it's not the the end of the world. Taste and adjust seasoning to your liking.
- After about 20 minutes, check the vegetables and toss if need be.
- Once they are are soft (30 minutes or so) remove and serve with the lemon and herb sauce.