One of my favorite things is simple roasted vegetables. I’m not picky or specific about which, I love them all! And something magical happens when you roast a vegetable – fennel mellows out, carrots sweeten up, beets develop even more earthiness…
I received a box from Chef’s Garden with a gorgeous variety of seasonal vegetables, from sunchokes to beets to radishes to spinach to micro greens. I took a whole bunch and roasted them, tossed them with some spice and acid, and topped it all with micro greens. Voila! Deliciousness in a bowl. Enjoy!
Ingredients: note: use whatever root veggies you like (i.e. turnips would be a great addition), but here’s what I did…
1 pound beets, peeled and cut into 1/4 inch thick wedges (I had a variety of beets – red, golden, striped)
1 pound carrots, sliced 1/4 inch thick (I had a variety of carrots – orange, yellow, purple)
1 pound sunchokes (aka Jerusalem Artichokes), unpeeled and sliced 1/4 inch thick
1 pound radishes, sliced 1/4 inch thick (I had a variety of radishes – watermelon, green, black, white)
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
Zest of 1 lemon
1/4 teaspoon Espelette or other hot pepper you like
Juice of 1 lemon
2 cups micro greens
1. Pre-heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Arrange in a single layer on baking sheets (line sheets with foil or parchment paper). Roast 20 minutes then turn over and roast 20 minutes more. Take out when golden brown to your liking.
2. In large bowl, mix zest, espelette, and lemon juice. Add roasted vegetables and mix. Mix in micro greens and serve.