Knobby, gnarly, bulbous and shaggy – root veggies may not be the beauty queens of the produce section, but they sure do reign supreme in the kitchen. Cozy up to root vegetables when you want to prepare soulful, succulent and sustaining meals for our friends and families.
Here’s a recipe that’s sure to get some attention for its vibrant colors and delicious combination of flavors and textures. Sherry vinaigrette is what the “best dressed” root veggies are all wearing this season!
Ingredients
- 2 tsp minced shallots
- ¼ – ½ tsp kosher salt
- ¼ – ½ tsp black pepper
- Pinch of sugar
- ¼ cup sherry vinegar
- ¼ tsp dried thyme
- 1 Tbsp Dijon mustard
- ¾ cup extra virgin olive oil
- 1 lb carrots, trimmed and cut in half/quarters lengthwise
- 1 lb parsnips, peeled/trimmed and cut in half/quarters lengthwise
- 1 lb sweet potatoes, trimmed/peeled and cut into lengthwise sticks similar to the same size as carrots/parsnips
- ½ cup pomegranate arils
- ½ cup arugula leaves, chopped
- 3 oz chevre
- ¼ cup pine nuts, toasted
- Optional: flaky sea salt and a few dried cranberries, for serving
Directions
- Add shallots, smaller amounts of kosher salt and pepper, thyme and Dijon to a blender. Pulse and scrape down blender jar as needed to get mixture as smooth as possible. Then, with the blender running, add olive oil in a slow stream through the hole in the blender lid until emulsified and smooth. Adjust salt/pepper as needed.
- Preheat oven to 425°. Line a large, rimmed sheet pan with parchment paper. Use two sheet pans if necessary to not overcrowd the veggies.
- Place carrots/parsnips/sweet potatoes in a bowl and pour a little dressing over them. Use hands to all is fully coated but not drenched. Put on prepared sheet pan(s) with space between the pieces.
- Roast for 20 minutes, without stirring. Remove pan(s) from oven and turn vegetables using a spatula. Place pans back in the oven, rotating front to back and switching racks if using two pans.
- Roast 15 minutes or more – until knife inserted in the thickest parts comes out easily. Remove from oven.
- Line up veggies on a serving platter. Drizzle with some of the remaining dressing. You may not use all of it up and can use the extra for other dishes.
- Scatter on toasted pine nuts, blobs of chevre, pomegranate arils and arugula ribbons evenly. Also add a few dried cranberries and flaky sea salt (if using). Serve warm.