Root vegetables are colorful, nutrient dense veggies that look great on the table with a taste to match. Their complex flavors adapt to a wide range of herbs, offering the flexibility to act as hearty side dish and the boldness to stand on their own. In this recipe we use radishes, turnips and carrots from this week’s CSA – but kohlrabi, daikon, potatoes any virtually any other buried edible can be used as well.
The trick to making the perfect roasted veggie platter, is using fresh aromatic herbs and cooking the vegetables to the right texture. You want them to be soft enough to easily pierce with a fork, but still deliver that satisfying crunch when you bight down. A little bit of oil helps to soften the roots while some white wine mixed in at the end really brings out the subtle complexities these guys have to offer. Adding the green radish tops amps up the peppery flavor and gives the dish a nice pop of color.
**NOTE** This dish can be prepared several hours ahead of time and reheated 15 min before the meal is to be served.
1 lb. mixed root vegetables, chopped
1.5 – 2 tbsps. olive oil
Coarse sea/kosher salt
1 bunch torn green tops
3-4 sprigs rosemary, thyme or other aromatic herb
1/3 cup dry white wine
- Preheat oven to 400 degrees F.
- Cut off green vegetable tops, tear and set aside for latter.
- Toss vegetables in olive oil and salt.
- Transfer vegetables to baking dish or sheet.
- Roast vegetables uncovered for about 30 minutes.
- Remove vegetables from oven, stir in whine and top with greens.
- Place back in the oven and cook until most of the wine has evaporated and the vegetables pierce easily with a fork. About 15-20 minutes.