This is a wonderful fall or winter medley of root vegetables and tubers that when roasted are full of flavor and sweetness. Any combination of vegetables may be used. Serve as a side dish or as a bed for roasted chicken, pork or grilled fish with an herbed aioli (recipe follows). You can also use turnips, rutabaga, small red or fingerling potatoes.
(Serves 4 – 6)
2 carrots
2 parsnips
1 golden beet
1 – 6 ounce sweet potato
12 Brussels sprouts
4 shallots
3 tablespoons olive oil
Kosher salt
Fresh ground black pepper
10 springs fresh thyme
For the Root Vegetables:
• Preheat oven to 400˚F.
• Peel the carrots and parnips and cut them into 2-inch pieces. Peel the beet and sweet potato and cut them into pieces about the same size as the other vegetables.
• Trim off the tough outer leaves of the Brussels sprouts and halve them. Cut the shallots in half lengthwise and peel.
• Place the vegetables on a rimmed baking sheet covered with foil (makes clean up easier). Drizzle with the olive oil. Sprinkle on the salt and a few grinds of the black pepper; scatter the thyme over the top. Mix the vegetables until coated with the olive oil. Spread the vegetables into a single layer, and arrange the Brussels sprouts and shallots cut-side down.
• Roast the vegetables for 45 to 60 minutes, stirring them midway through cooking, until the vegetables are cooked through, and browned on the outside. Remove from the oven and serve with the herbed aïoli.
For the Herbed Aïoli:
1 egg yolk
2 teaspoons Maille-brand Dijon mustard
3/4 cup olive oil
Kosher salt and freshly ground black pepper
4 garlic cloves, finely minced
2 tablespoons fresh thyme, minced
Juice of 1/2 lemon
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